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Chili Sauce

Name: Chili Sauce
Yield: 8 servings
Ingredients: Twenty-five large ripe tomatoes; six large onions; five red peppers; six green mangoes; eight tablespoons sugar; three cups vinegar; one tablespoon salt

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

Presented as published in 1907. 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

292Calories

7 gProtein

67 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories292 kcal

Protein7.3 g

Carbohydrates67 g

Fiber12 g

Sugars45 g

Total Fat1.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium905 mg

Potassium1493 mg

Calcium153 mg

Iron3 mg

Magnesium94 mg

Phosphorus170 mg

Zinc1.2 mg

Copper0.6 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A232 mcg

Vitamin E3.4 mg

Vitamin K62 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.4 mg

Folate135 mcg

Choline44 mg

Caffeine0 mg

Water654 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 117. The excerpt below is the record exactly as published.

CHILI SAUCE. Mrs. C. C. Merridith. Twenty-five large ripe tomatoes, six large onions, five red peppers, six green mangoes, eight tablespoons sugar, three cups vinegar, one tablespoon salt

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