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Chili Sauce

Name: Chili Sauce
Yield: 7 servings
Ingredients: 12 large tomatoes — ripe; 1 teaspoon cloves; 1 small red pepper; 1 teaspoon cinnamon; 4 apples; 1 teaspoon ginger; 4 onions; 3 cups vinegar; 2 tablespoons salt; 3 cups sugar

From Delta Gamma cook book, 1922

Serves 7

Presented as published in 1922. 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

391Calories

2 gProtein

95 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories391 kcal

Protein1.9 g

Carbohydrates95 g

Fiber2.9 g

Sugars92 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium2014 mg

Potassium518 mg

Calcium36 mg

Iron0.7 mg

Magnesium26 mg

Phosphorus56 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A89 mcg

Vitamin E1.2 mg

Vitamin K17 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.3 mg

Folate33 mcg

Choline14 mg

Caffeine0 mg

Water300 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 105. The excerpt below is the record exactly as published.

Chili Sauce 12 large tomatoes 2 tablespoons salt 4 green peppers 1 cup sugar 4 large onions 3 cups vinegar Chop vegetables fine, add the seasoning and simmer until well cooked, from two to three hours. This makes three pints. Margaret F. WilUams (Omega). Chili Sauce 12 large tomatoes — ripe 1 teaspoon cloves 1 small red pepper 1 teaspoon cinnamon 4 apples 1 teaspoon ginger 4 onions 3 cups vinegar 2 tablespoons salt 3 cups sugar

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