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Chili Sauce
From Kentucky receipt book, 1903
Serves 12
Presented as published in 1903. 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
281Calories
4 gProtein
61 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein4.1 g
Carbohydrates61 g
Fiber6.5 g
Sugars48 g
Total Fat2.7 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium2390 mg
Potassium851 mg
Calcium146 mg
Iron2.6 mg
Magnesium61 mg
Phosphorus114 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A105 mcg
Vitamin E1.4 mg
Vitamin K21 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate63 mcg
Choline25 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 58. The excerpt below is the record exactly as published.
Chili Sauce. Twenty-four ripe tomatoes, 8 onions, 5 coffee cups of vine- gar, 1 pound of brown sugar, 4 tablespoons of salt, 1 of cinnamon, 1 of allspice, nutmeg, mace and cloves mixed, 3 of celery seed, 4 of horseradish
Cook this with the app: pantry check, scaling, and the assistant.