Chili Sauce

Name: Chili Sauce
Ingredients: 1 peck ripe tomatoes; 12 onions; 8 green peppers; 4 tablespoons salt; 43 cups vinegar; 144 cups brown sugar; 2 tablespoons of cinnamon

From Favorite recipes (North Carolina, 1948), 1948

Mrs. W. H. Vander Linden

Presented as published in 1948. 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

122325Calories

39 gProtein

31106 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories122325 kcal

Protein39 g

Carbohydrates31106 g

Fiber1.9 g

Sugars30754 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium37352 mg

Potassium42686 mg

Calcium26943 mg

Iron229 mg

Magnesium2976 mg

Phosphorus1716 mg

Zinc11 mg

Copper16 mg

Manganese26 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A51 mcg

Vitamin E0.7 mg

Vitamin K9.7 mcg

Vitamin B613 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)36 mg

Folate336 mcg

Choline737 mg

Caffeine0 mg

Water10279 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 18. The excerpt below is the record exactly as published.

CHILI SAUCE 1 peck ripe tomatoes mon, 1 tablespoon allspice, 1 table- 12 onions spoon black pepper. 8 green peppers 43 cups vinegar 4 tablespoons salt 144 cups brown sugar (or white) ‘ In a bag—2 tablespoons of cinna-

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