Chili Sauce

Name: Chili Sauce
Ingredients: Twenty-four ripe tomatoes; 8 green peppers; 8 onions chopped fine; 4 tablespoons salt; 3 tablespoons sugar; 2 cups vinegar

From Purity flour cookbook, 1917

Presented as published in 1917. 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

1230Calories

39 gProtein

262 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1230 kcal

Protein39 g

Carbohydrates262 g

Fiber55 g

Sugars164 g

Total Fat7.1 g

Saturated Fat1.3 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.6 g

Cholesterol0 mg

Sodium28200 mg

Potassium8594 mg

Calcium610 mg

Iron11 mg

Magnesium442 mg

Phosphorus1058 mg

Zinc7.1 mg

Copper2.2 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C483 mg

Vitamin A1210 mcg

Vitamin E16 mg

Vitamin K232 mcg

Vitamin B63.7 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)18 mg

Folate660 mcg

Choline266 mg

Caffeine0 mg

Water4244 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 86. The excerpt below is the record exactly as published.

CHILI SAUCE Twenty-four ripe tomatoes, 8 green peppers, 8 onions chopped fine, 4 tablespoons salt, 3 of sugar. 2 cups vinegar

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