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Chili Sauce

Name: Chili Sauce
Yield: 10 servings
Ingredients: 4 quarts ripe tomatoes; 3 cups vinegar; 1/2 pound brown sugar; 2 cups small onions; 1/2 cup salt; 2 tablespoons horseradish; Vi ounce cloves; 1/2 ounce celery seed; Vi ounce cinnamon; I/2 ounce allspice; 1/2 teaspoon mustard; 1/2 teaspoon black pepper; 1/2 red pepper

From The Institute cook book, 1913

Serves 10

Presented as published in 1913. 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

173Calories

3 gProtein

38 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories173 kcal

Protein3 g

Carbohydrates38 g

Fiber5.5 g

Sugars30 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium5754 mg

Potassium713 mg

Calcium118 mg

Iron2.1 mg

Magnesium46 mg

Phosphorus83 mg

Zinc0.7 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A101 mcg

Vitamin E1.5 mg

Vitamin K22 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate45 mcg

Choline20 mg

Caffeine0 mg

Water339 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 144. The excerpt below is the record exactly as published.

CHILI SAUCE 4 quarts ripe tomatoes 3 cups vinegar 1/2 pound brown sugar 2 cups small onions 1/2 cup salt 2 tablespoons horseradish Vi ounce cloves 1/2 oimce celery seed Vi ounce cinnamon I/2 ounce allspice 1/2 teaspoon mustard 1/2 teaspoon black pepper 1/2 red pepper

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