Chili Sauce

Name: Chili Sauce
Ingredients: 18 large ripe tomatoes; 1 green pepper; 3 onions; 1/4 head celery; 1 tablespoon salt; 1 cup sugar; 2 cups vinegar; 1 teaspoon each, Blue Ribbon cloves; 1 teaspoon each, nutmeg; 1 teaspoon each, cinnamon

From Blue Ribbon cook book, 1905

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1515Calories

27 gProtein

347 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1515 kcal

Protein27 g

Carbohydrates347 g

Fiber40 g

Sugars279 g

Total Fat7.1 g

Saturated Fat1.8 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol0 mg

Sodium7197 mg

Potassium6167 mg

Calcium474 mg

Iron9.6 mg

Magnesium338 mg

Phosphorus716 mg

Zinc4.9 mg

Copper1.9 mg

Manganese6.6 mg

Vitamin D0 mcg

Vitamin C329 mg

Vitamin A914 mcg

Vitamin E12 mg

Vitamin K213 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)14 mg

Folate416 mcg

Choline175 mg

Caffeine0 mg

Water2908 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.

Chili Sauce—18 large ripe tomatoes, 1 green pepper, 3 onions, 14 head celery. Chop fine, add 1 tablespoon salt, 1 cup sugar, 2 cups vinegar, 1 teaspoon each, Blue Ribbon cloves

Cook this with the app: pantry check, scaling, and the assistant.