Chili Sauce

Name: Chili Sauce
Ingredients: 30 large ripe tomatoes; 8 very large onions; 10 large green peppers; 8 tablespoons granulated sugar; 4 tablespoons salt; 8 cups vinegar; 4 teaspoons ground allspice; 4 teaspoons ground ginger; 4 teaspoons ground cinnamon

From The Edwardsville cook book, 1906

Excellent.

Presented as published in 1906. 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

1955Calories

46 gProtein

377 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1955 kcal

Protein46 g

Carbohydrates377 g

Fiber67 g

Sugars256 g

Total Fat10 g

Saturated Fat2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol0 mg

Sodium28456 mg

Potassium10599 mg

Calcium841 mg

Iron16 mg

Magnesium576 mg

Phosphorus1323 mg

Zinc8.9 mg

Copper2.8 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C586 mg

Vitamin A1515 mcg

Vitamin E20 mg

Vitamin K289 mcg

Vitamin B64.4 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1 mg

Niacin (B3)24 mg

Folate773 mcg

Choline319 mg

Caffeine0 mg

Water6286 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 22. The excerpt below is the record exactly as published.

CHILI SAUCE. Mrs. J. F. Stillwell. 72 THE EDWARDSVILLE COOK BOOK. spoons dark brown sugar, 2 tablespoons salt, 2 teaspoons each ground cloves, ground cinnamon, allspice and nutmeg; boil to- gether until thick. Bottle and seal for use. CHILI SAUCE. Mrs. John D. 30 large ripe tomatoes. 8 very large onions. 4 teaspoons ground allspice. 4 teaspoons ground ginger. 4 teaspoons ground cinnamon. Manley, St. Louis. . 10 large green peppers. 8 ta;blespoons granulated sugar. 4 tablespoons salt. 8 cups vinegar

Cook this with the app: pantry check, scaling, and the assistant.