Chili Sauce

Name: Chili Sauce
Ingredients: 12, medium-sized and ripe; Green pepper 1, finely chopped; Vinegar 2 cups

From Food and health, 1916

This is a simple relish.

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

345Calories

13 gProtein

56 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories345 kcal

Protein13 g

Carbohydrates56 g

Fiber17 g

Sugars38 g

Total Fat2.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium82 mg

Potassium3422 mg

Calcium173 mg

Iron4 mg

Magnesium163 mg

Phosphorus365 mg

Zinc2.5 mg

Copper0.9 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C197 mg

Vitamin A605 mcg

Vitamin E7.8 mg

Vitamin K114 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.6 mg

Folate216 mcg

Choline96 mg

Caffeine0 mg

Water1814 g

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 34. The excerpt below is the record exactly as published.

Chili sauce. What and how much. Tomatoes 12, medium-sized and ripe Green pepper i, finely chopped Vinegar 2 cups

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