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Chili Sauce
From Delicacies, 1929
Serves 4
— Mrs. Oliver Lyons.
Presented as published in 1929. 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
424Calories
4 gProtein
101 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein3.7 g
Carbohydrates101 g
Fiber5.2 g
Sugars91 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium45 mg
Potassium970 mg
Calcium128 mg
Iron1.7 mg
Magnesium52 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A129 mcg
Vitamin E1.7 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate63 mcg
Choline27 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 4. The excerpt below is the record exactly as published.
Chili Sauce 10 ripe tomatoes (peeled) 2 cups vinegar 2 large onions 1 teaspoon cloves, allspice 2 green peppers ginger, cinnamon, nutmeg 1 Vi cups brown sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.