Chili Sauce
From The Carbon County cook book, 1926
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
1538Calories
56 gProtein
265 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories1538 kcal
Protein56 g
Carbohydrates265 g
Fiber74 g
Sugars184 g
Total Fat16 g
Saturated Fat2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat5.6 g
Cholesterol0 mg
Sodium35356 mg
Potassium14476 mg
Calcium994 mg
Iron24 mg
Magnesium745 mg
Phosphorus1591 mg
Zinc12 mg
Copper3.9 mg
Manganese9 mg
Vitamin D0 mcg
Vitamin C825 mg
Vitamin A2520 mcg
Vitamin E33 mg
Vitamin K474 mcg
Vitamin B64.9 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)36 mg
Folate902 mcg
Choline406 mg
Caffeine0 mg
Water7257 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 42. The excerpt below is the record exactly as published.
Chili Sauce. 50 ripe tomatoes, 8 onions, 6 red peppers, 6 green peppers, 2 tablespoons sugar, 5 tablespoons salt, 2 tablespoons celery seed or 1 bunch celery, 7 cups vinegar, spices to taste
Cook this with the app: pantry check, scaling, and the assistant.