Chili Sauce

Name: Chili Sauce
Ingredients: 1 bushel tomatoes; 3 quarts onions; 6 heads celery; 1 quart vinegar; 4 lbs. brown sugar; 3 dessertspoons mustard; 3 dessertspoons ground cinnamon; 2 nutmegs; 2 dessertspoons ginger; 1/2 teaspoon cayenne pepper; 2 handfuls salt

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

7900Calories

26 gProtein

1973 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories7900 kcal

Protein26 g

Carbohydrates1973 g

Fiber34 g

Sugars1845 g

Total Fat2.7 g

Saturated Fat0.9 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium844 mg

Potassium6179 mg

Calcium2130 mg

Iron18 mg

Magnesium406 mg

Phosphorus752 mg

Zinc4.4 mg

Copper1.7 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A74 mcg

Vitamin E1.4 mg

Vitamin K18 mcg

Vitamin B63.3 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5 mg

Folate402 mcg

Choline167 mg

Caffeine0 mg

Water2983 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 17. The excerpt below is the record exactly as published.

CHILI SAUCE. 1 bushel tomatoes, 3 quarts onions, 6 heads celery, 1 quart vinegar, 4 lbs. brown sugar, 3 dessertspoons mustard, 3 dessertspoons ground cinnamon, 2 nutmegs, 2 dessertspoons ginger, % teaspoon cayenne pep- per, 2 handfuls salt

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