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Chili Sauce

Name: Chili Sauce
Yield: 12 servings
Ingredients: 18 ripe tomatoes; 6 T. sugar; 7 green peppers; 3 onions; 2 T. ground cloves; 2 T. cinnamon; 2 T. salt; 2 C. vinegar

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 12

Presented as published in 1914. 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

18 ripe tomatoes
6 T. sugar
7 green peppers
3 onions
2 T. ground cloves
2 T. cinnamon
2 T. salt
2 C. vinegar

Method

Remove skins from tomatoes and chop peppers and onions fine, add other ingredients.
Cover and boil gently for 1.5 hours.

Nutrition per serving

49Calories

0 gProtein

11 gCarbs

0 gFat

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 8. The excerpt below is the record exactly as published.

CHILI SAUCE. 18 ripe tomatoes 6 T. sugar 7 green peppers 2 T. ground cloves 3 onions 2 T. cinnamon 2 T. salt 2 C. vinegar

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