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Chili Sauce
From The national course in home economics, 1917
Serves 16
If using canned tomatoes, 4 cans equal 1 peck.
Presented as published in 1917. 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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein0.8 g
Carbohydrates6.2 g
Fiber1.2 g
Sugars2.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7006 mg
Potassium123 mg
Calcium22 mg
Iron0.3 mg
Magnesium8.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.9 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline4 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 282. The excerpt below is the record exactly as published.
CHILLI SAUCE. Take a peck of ripe tomatoes, skin and cut up coarse into kettle. Take six large onions, five large green peppers, and a good-sized bunch of celery, cutting them all up. Put all on to boil, adding about a pint of cold water. Boil slowly four to five hours. Add one small teacupful of salt, one pint of cold vinegar, tablespoonful of black pepper and one-half teaspoonful of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.