Chili Sauce

Name: Chili Sauce
Ingredients: 12 ripe tomatoes; 2 c. vinegar; i pepper, finely chopped; 3 tbsp. sugar; i onion; i tbsp. salt; 2 tsp. each, cloves; 2 tsp. each, cinnamon; 2 tsp. each, allspice

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

592Calories

15 gProtein

119 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories592 kcal

Protein15 g

Carbohydrates119 g

Fiber22 g

Sugars86 g

Total Fat4.1 g

Saturated Fat0.8 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol0 mg

Sodium7193 mg

Potassium3752 mg

Calcium269 mg

Iron5.3 mg

Magnesium198 mg

Phosphorus421 mg

Zinc2.9 mg

Copper1 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C210 mg

Vitamin A606 mcg

Vitamin E8.2 mg

Vitamin K121 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9 mg

Folate248 mcg

Choline107 mg

Caffeine0 mg

Water1949 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 22. The excerpt below is the record exactly as published.

Chili Sauce Ingredients : 12 ripe tomatoes 2 c. vinegar i pepper, finely chopped 3 tbsp. sugar i onion i tbsp. salt 2 tsp. each, cloves

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