Chili Sauce
From The Carbon County cook book, 1926
Presented as published in 1926. 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
400Calories
13 gProtein
77 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein13 g
Carbohydrates77 g
Fiber19 g
Sugars41 g
Total Fat3.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1718 mg
Potassium3024 mg
Calcium208 mg
Iron19 mg
Magnesium169 mg
Phosphorus314 mg
Zinc1.9 mg
Copper0.9 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.6 mg
Caffeine0 mg
Water914 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 33. The excerpt below is the record exactly as published.
Chili Sauce (From Canned Tomatoes). 1 quart can tomatoes, 1 onion finely chopped, 14 cup vinegar, 1 teaspoon sugar, 14 tea- spoon salt, 14 teaspoon pepper, teaspoon mixed spices, cloves, cin- namon, allspice, nutmeg. Cook onion in water until nearly done, drain and mix ingredients. Cook all together slowly for about 14 hour. MRS. CLOWARD. Tomato Cream Sauce. 14 can tomatoes, sprig of thyme, 1 stalk celery, 1 slice onion, small piece bay leaf, 1 cup white sauce, 14 teaspoon salt
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