Chili Sauce
From The Central cook book, 1924
Recipe by Miss Mary D. Gerorer.
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
711Calories
26 gProtein
116 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein26 g
Carbohydrates116 g
Fiber37 g
Sugars77 g
Total Fat6.7 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol0 mg
Sodium14167 mg
Potassium7016 mg
Calcium371 mg
Iron9.7 mg
Magnesium340 mg
Phosphorus753 mg
Zinc5.3 mg
Copper1.8 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C395 mg
Vitamin A1391 mcg
Vitamin E18 mg
Vitamin K233 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate436 mcg
Choline197 mg
Caffeine0 mg
Water3629 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 56. The excerpt below is the record exactly as published.
Chili Sauce 2 dozen tomatoes. 2 tablespoons salt. 3 green peppers. 1 tablespoon each of ground Bee 3 onions. Brand spices: Cloves, nutmeg, 7 small hot peppers with seeds. ginger and allspice. 1 quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.