Chili Sauce
From The Wilson cook book, 1941
Recipe by Mrs. J. O. Williams.
Presented as published in 1941. 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
1091Calories
4 gProtein
249 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1091 kcal
Protein3.8 g
Carbohydrates249 g
Fiber6.4 g
Sugars229 g
Total Fat1.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium137 mg
Potassium782 mg
Calcium306 mg
Iron2.7 mg
Magnesium67 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.3 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate62 mcg
Choline24 mg
Caffeine0 mg
Water837 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 23. The excerpt below is the record exactly as published.
Chili Sauce 18 ripe tomatoes 2% cups vinegar 2 large onions 1 teaspoon cinnamon 4 sweet green peppers 1 teaspoon cloves 1 cup brown sugar 1 teaspoon nutmeg
Cook this with the app: pantry check, scaling, and the assistant.