Chili Sauce
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
1359Calories
22 gProtein
310 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories1359 kcal
Protein22 g
Carbohydrates310 g
Fiber34 g
Sugars260 g
Total Fat7.1 g
Saturated Fat1.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium7292 mg
Potassium5824 mg
Calcium435 mg
Iron8.9 mg
Magnesium310 mg
Phosphorus612 mg
Zinc4.3 mg
Copper1.7 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C296 mg
Vitamin A914 mcg
Vitamin E12 mg
Vitamin K215 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate331 mcg
Choline149 mg
Caffeine0 mg
Water2612 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 77. The excerpt below is the record exactly as published.
Chili Sauce—18 large ripe tomatoes, 1 green pepper, 3 onions, 3 head celery. Chop fine, add 1 tablespoon salt, 1 cup sugar, 2 cups vinegar, 1 teaspoon each, Pure Gold cloves, nutmeg and cinnamon; boil 2 hours and seal in sterile jars. Green Tomato Pickles—8 cups tomatoes, 4 cups apples, 4 cups onions, 3 cups brown sugar, 1 pound raisins, 1 piece root ginger, 2 tablespoons Pure Gold mustard seed, 1 tablespoon Pure Gold cinnamon, 1 teaspoon Pure Gold cloves
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