Chili Sauce

Name: Chili Sauce
Ingredients: 14 bushel tomatoes not too ripe; 1 peck onions chopped; 1 quart good cider vinegar; 1 tablespoon mustard; 2 tablespoons cinnamon; | tablespoon allspice; 14 tablespoon cloves; 6 red peppers; 2 cups sugar; 14 cup salt (small); 1 teaspoon nutmeg

From The Carbon County cook book, 1926

A flavorful chili sauce for various dishes.

Presented as published in 1926. 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

2456Calories

23 gProtein

571 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories2456 kcal

Protein23 g

Carbohydrates571 g

Fiber57 g

Sugars471 g

Total Fat19 g

Saturated Fat5 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat5 g

Omega-30.6 g

Cholesterol0 mg

Sodium1568730 mg

Potassium6313 mg

Calcium1878 mg

Iron32 mg

Magnesium554 mg

Phosphorus657 mg

Zinc9.9 mg

Copper2.8 mg

Manganese64 mg

Vitamin D0 mcg

Vitamin C244 mg

Vitamin A716 mcg

Vitamin E17 mg

Vitamin K263 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)12 mg

Folate310 mcg

Choline157 mg

Caffeine0 mg

Water2650 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 43. The excerpt below is the record exactly as published.

Chili Sauce. 14 bushel tomatoes not too ripe, 1 peck onions chopped, 1 quart good cider vinegar, 1 tablespoon mustard, 2 table- spoons cinnamon, | tablespoon allspice, 14 tablespoon cloves, 6 red peppers, 2 cups sugar, 14 cup salt (small), 1 teaspoon nutmeg

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