FoodNet

Chili Sauce

From Personal recipes, 1960

Recipe by Theo Wells

Presented as published in 1960. 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

442Calories
12 gProtein
104 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein12 g
Carbohydrates104 g
Fiber20 g
Sugars49 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium234 mg
Potassium1731 mg
Calcium282 mg
Iron3.4 mg
Magnesium134 mg
Phosphorus306 mg
Zinc2 mg
Copper0.5 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A51 mcg
Vitamin E1.7 mg
Vitamin K27 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate192 mcg
Choline67 mg
Caffeine0 mg
Water917 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 1. The excerpt below is the record exactly as published.

CHILI SAUCE 20 lb. ripe tomatoes 1 or 2 red peppers and 1 hot 4 green peppers (if desired) 6 large onions Scald, skin and chop tomatoes. Wash, remove seeds and chop peppers. Chop onions fine. Mix vegetables and add the following: | 3 c. vinegar 1 tsp. cinnamon 11/2 c. sugar 2 tsp. mustard seed 1/2c. salt 2 tsp. celery seed Place in a bag: 1 tsp. black pepper 1 tsp. allspice 1 tsp. cloves Cook all together over slow heat until thick as desired. | Alta Larson LYNDY RELISH 2 medium cabbages 1 bunch celery 8 carrots : 1c. grated horseradish 2 onions 2 red sweet peppers 2 green peppers Mix with 1/2 cup salt and let stand 2 hours then drain. Add the following - do not cook but seal: . 3 to 6c. vinegar (according 4to 6c. sugar (in proportion to taste) to amount of vinegar used) 1 tsp. mustard seed 1 tsp. celery seed Alta Larson CORN RELISH 2 doz. ears corn 1 qt. ripe tomatoes (cooked and : ‘ ; , strained) Tienes S7O PRES -l- Bremerton, Wash. CORN RELISH (Continued) 1 qt. cucumbers 1 qt. onions 1 qt. green tomatoes Grind. 1 1/2 c. vinegar ~ 1 1/2 c. ‘sugar 1/4 c. salt Put in bag: 1 oz. mustard seed 1 oz. celery seed Add: 1 tsp. turmeric (Scant) 1 tsp. paprika (scant) Mix all together and cook until tender or about 40 min- utes. Beth Taylor DILL PICKLES Into a 2 qt. bottle put: a sprig of dill grape leaf Fill half full with pickles. Add another sprig and leaf. Fill with pickles and 2 buttons of garlic. Add: | 2 tsp. salt 1 c. vinegar Fill bottle with cold water and seal. These are good in 1 month, | The cucumbers must be fresh and of good quality. Theo Wells CHILI SAUCE (Our favorite relish) 1 pk... ripe tomatoes Peel and slice, add: _6 green peppers, chopped 6 chopped onions fine | 2 Tbsp. cinnamon ’ atti ¥f ae | -2- Bremerton, Wash. GOOD MILK 1S GOOD FOOD — USE DARIGOLD PRODUCTS KITSAP DAIRYMEN’S ASSOCIATION BREMERTON, WASHINGTON CHILI SAUCE (Continued) 2 tsp. cloves 2c. brown sugar 1 Tbsp. salt 2c. vinegar
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