Chili Sauce
From Canadian cook book, 1924
Presented as published in 1924. 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
1274Calories
32 gProtein
296 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1274 kcal
Protein32 g
Carbohydrates296 g
Fiber66 g
Sugars171 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat2.9 g
Omega-30.2 g
Cholesterol0 mg
Sodium7184 mg
Potassium6634 mg
Calcium1034 mg
Iron19 mg
Magnesium464 mg
Phosphorus752 mg
Zinc5.6 mg
Copper2.8 mg
Manganese23 mg
Vitamin D0 mcg
Vitamin C286 mg
Vitamin A837 mcg
Vitamin E12 mg
Vitamin K331 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate371 mcg
Choline166 mg
Caffeine0 mg
Water2325 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 55. The excerpt below is the record exactly as published.
chili sauce, sprinkled lightly with salt and let stand 2 or 3 hours; drain off water. CHILI SAUCE. 16 large ripe tomatoes. 2 large onions. 4 green peppers. % to 1 0. brown sugar. 1 tb. salt. 1 tb. whole cloves. 2 tb. stick cinnamon (broken). 1 tb. whole allspice. 1 T. grated nutmeg. 1 c. vinegar
Cook this with the app: pantry check, scaling, and the assistant.