Chili Sauce

Name: Chili Sauce
Ingredients: Ripe tomatoes, 2 quarts; Ginger, 1 tablespoon; 4 green sweet peppers; Salt, 2 tablespoons; Brown sugar, 4 tablespoons; Cinnamon, 1 teaspoon; 1 hot pepper; Nutmeg, 1 teaspoon; 4 onions

From Use and preparation of food, 1919

Presented as published in 1919. 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

692Calories

17 gProtein

161 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories692 kcal

Protein17 g

Carbohydrates161 g

Fiber25 g

Sugars113 g

Total Fat3.9 g

Saturated Fat1.2 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Cholesterol0 mg

Sodium14145 mg

Potassium3827 mg

Calcium317 mg

Iron5.1 mg

Magnesium205 mg

Phosphorus472 mg

Zinc3.2 mg

Copper1 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C208 mg

Vitamin A501 mcg

Vitamin E6.6 mg

Vitamin K97 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8 mg

Folate296 mcg

Choline120 mg

Caffeine0 mg

Water1668 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 122. The excerpt below is the record exactly as published.

CHILI SAUCE. Ripe tomatoes, 2 quarts. Ginger, 1 tablespoon. 4 green sweet peppers. Salt, 2 tablespoons. Bi'own sugar, 4 tablespoons. Cinnamon, 1 teaspoon. 1 hot pepper. Nutmeg, i teaspoon. 4 onions

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