Chili Sauce
From Dr. Fenner's peoples remedies for the family cook book, 1903
Recipe by Mrs. Couch.
Presented as published in 1903. 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
2493Calories
52 gProtein
565 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories2493 kcal
Protein52 g
Carbohydrates565 g
Fiber75 g
Sugars422 g
Total Fat9.9 g
Saturated Fat1.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.3 g
Cholesterol0 mg
Sodium35266 mg
Potassium11378 mg
Calcium847 mg
Iron14 mg
Magnesium595 mg
Phosphorus1439 mg
Zinc9.5 mg
Copper2.9 mg
Manganese7 mg
Vitamin D0 mcg
Vitamin C754 mg
Vitamin A1512 mcg
Vitamin E20 mg
Vitamin K292 mcg
Vitamin B65.3 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)24 mg
Folate925 mcg
Choline351 mg
Caffeine0 mg
Water5768 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 24. The excerpt below is the record exactly as published.
Chili Sauce. 30 large ripe tomatoes, 12 onions, 6 red peppers; 5 tablespoonfuls of salt, 20 table spoonfuls of white sugar, 3 cups vinegar
Cook this with the app: pantry check, scaling, and the assistant.