Chili Sauce
From Household science and arts, 1913
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
1445Calories
25 gProtein
346 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories1445 kcal
Protein25 g
Carbohydrates346 g
Fiber44 g
Sugars258 g
Total Fat6.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol0 mg
Sodium112 mg
Potassium5076 mg
Calcium596 mg
Iron12 mg
Magnesium335 mg
Phosphorus604 mg
Zinc4.1 mg
Copper2.1 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C231 mg
Vitamin A625 mcg
Vitamin E8.6 mg
Vitamin K239 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.9 mg
Folate314 mcg
Choline132 mg
Caffeine0 mg
Water1998 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 70. The excerpt below is the record exactly as published.
CHILI SAUCE Scald the tomatoes, remove the skins, and slice the tomatoes. Chop the peppers and onions. Put the vinegar, sugar, and spices into a preserving kettle, add the prepared vegetables, and cook them slowly from two and one half to three hours. Put the chili sauce into air-tight jars. Digitized by Google 172 ' SECOND YEAR RECIPE 330. TOMATO CATCHUP 12 ripe tomatoes Scald the tomatoes and remove the skins. 3 green peppers Put all the ingredients into a preserving (chopped) kettle and cook them about seven hours, 3 large onions
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