Chili Sauce

Name: Chili Sauce
Ingredients: V2 bu. firm ripe tomatoes; 2 tsp. allspice; 2 doz. onions; 2 tsp. cinnamon; 2 doz. red peppers; 1 doz. green peppers; % c. salt; 6 c. vinegar; 3 c. sugar

From The Relief Societ Cookbook, 1930

Recipe by Mrs. Effie Merrill.

Presented as published in 1930. 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

4169Calories

43 gProtein

972 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories4169 kcal

Protein43 g

Carbohydrates972 g

Fiber66 g

Sugars763 g

Total Fat6.1 g

Saturated Fat1.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium56339 mg

Potassium6116 mg

Calcium984 mg

Iron10 mg

Magnesium423 mg

Phosphorus1204 mg

Zinc7.2 mg

Copper1.7 mg

Manganese6.1 mg

Vitamin D0 mcg

Vitamin C778 mg

Vitamin A0.4 mcg

Vitamin E0.7 mg

Vitamin K15 mcg

Vitamin B65.4 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8 mg

Folate855 mcg

Choline220 mg

Caffeine0 mg

Water4898 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 23. The excerpt below is the record exactly as published.

CHILI SAUCE V2 bu. firm ripe tomatoes 2 tsp. allspice 2 doz. onions 2 tsp. cinnamon 2 doz. red peppers 1 tsp. cloves 1 doz. green peppers % c. salt 6 c. vinegar 3 c. sugar

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