Chili Sauce

Name: Chili Sauce
Ingredients: 5 quarts chopped ripe tomatoes; 2 cups chopped red pepper; 2 cups chopped green pepper; 1^2 cups chopped onions; 3 tablespoons salt; 1 cup sugar; 3 cups vinegar; 1 teaspoon cloves; 1 teaspoon allspice; 1 teaspoon cinnamon

From Aunt Sammy's radio recipes, 1926

This recipe yields about three quarts of sauce.

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

2138Calories

51 gProtein

440 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories2138 kcal

Protein51 g

Carbohydrates440 g

Fiber16 g

Sugars359 g

Total Fat27 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium28029 mg

Potassium11834 mg

Calcium1673 mg

Iron32 mg

Magnesium609 mg

Phosphorus1176 mg

Zinc7.8 mg

Copper3.1 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C1095 mg

Vitamin A0.8 mcg

Vitamin E0.2 mg

Vitamin K4.1 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8 mg

Folate358 mcg

Choline16 mg

Caffeine0 mg

Water6463 g

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 7. The excerpt below is the record exactly as published.

CHILI SAUCE 5 quarts chopped ripe tomatoes. 2 cups chopped red pepper. 2 cups chopped green pepper. 1^2 cups chopped onions. 3 tablespoons salt. 1 cup sugar. 3 cups vinegar. 1 teaspoon cloves. 1 teaspoon allspice. 1 teaspoon cinnamon

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