Chili Sauce
From Lillian Massey school recipes, 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
662Calories
27 gProtein
156 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein27 g
Carbohydrates156 g
Fiber50 g
Sugars55 g
Total Fat7.1 g
Saturated Fat2.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium200 mg
Potassium5252 mg
Calcium691 mg
Iron15 mg
Magnesium375 mg
Phosphorus599 mg
Zinc4.3 mg
Copper2.3 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C220 mg
Vitamin A632 mcg
Vitamin E9.3 mg
Vitamin K286 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate292 mcg
Choline128 mg
Caffeine0 mg
Water1641 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.
1 tbsp. cinnamon. 1 pt. vinegar. 2 tsp. allspice. Prepare fruit as for Grape Jam. Add seasonings, and boil slowly until thick—about 2 hours. CHILI SAUCE. 1Z large ripe tomatoes. 1 tbsp. cloves. 2 large onions. i tbsp. cinnamon. 4 green peppers. 1 tbsp. allspice. 2 tbsp. salt. 1 tsp. grated nutmeg. 4 tbsp. brown sugar. 1 pt. vinegar
Cook this with the app: pantry check, scaling, and the assistant.