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Chili Sauce
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
203Calories
4 gProtein
47 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein4 g
Carbohydrates47 g
Fiber6.8 g
Sugars35 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium602 mg
Potassium852 mg
Calcium89 mg
Iron1.8 mg
Magnesium52 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A116 mcg
Vitamin E1.6 mg
Vitamin K37 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate53 mcg
Choline23 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 39. The excerpt below is the record exactly as published.
Chili Sauce 1% dozen tomatoes 1 teaspoonful cinnamon 3 small onions V2 teaspoonful chili pepper 3 green peppers 1 teaspoonful powdered cloves 2 teaspoonfuls salt 2 cupfuls vinegar 1 cupful sugar 1 teaspoonful ginger
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