Chili Sauce
From Food and health, 1916
Presented as published in 1916. 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
557Calories
13 gProtein
107 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein13 g
Carbohydrates107 g
Fiber21 g
Sugars80 g
Total Fat5.7 g
Saturated Fat1.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol0 mg
Sodium7188 mg
Potassium3548 mg
Calcium243 mg
Iron5.1 mg
Magnesium192 mg
Phosphorus387 mg
Zinc2.8 mg
Copper1 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A607 mcg
Vitamin E8.1 mg
Vitamin K120 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.9 mg
Folate223 mcg
Choline99 mg
Caffeine0 mg
Water1815 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 34. The excerpt below is the record exactly as published.
Chili sauce. What and how much. Tomatoes 12, medium-sized and ripe Green pepper i, finely chopped Vinegar 2 cups ^Adapted from Principles of Jelly Making, Cornell Reading Course^ N. E. Goldwaithe. I04 FOOD AND HEALTH Sugar 3 tablespoonfuls Salt I tablespoonful Clove 2 teaspoonfuls Cinnamon 2 teaspoonfuls Allspice , 2 teaspoonfuls Nutmeg 2 teaspoonfuls
Cook this with the app: pantry check, scaling, and the assistant.