Chili Sauce

Name: Chili Sauce
Ingredients: Two quarts of peeled and sliced ripe tomatoes; one cup of chopped celery; one chopped red pepper; one chopped onion; three tablespoons sugar; one tablespoon salt; one tablespoon cloves; one tablespoon allspice; one tablespoon cinnamon; one half tablespoon paprika; one pint vinegar

From Principles of cooking, 1914

Presented as published in 1914. 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

621Calories

15 gProtein

125 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories621 kcal

Protein15 g

Carbohydrates125 g

Fiber22 g

Sugars83 g

Total Fat4.9 g

Saturated Fat0.9 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium7455 mg

Potassium3924 mg

Calcium386 mg

Iron5.8 mg

Magnesium213 mg

Phosphorus431 mg

Zinc3 mg

Copper0.9 mg

Manganese6.2 mg

Vitamin D0 mcg

Vitamin C198 mg

Vitamin A587 mcg

Vitamin E8 mg

Vitamin K107 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.1 mg

Folate221 mcg

Choline94 mg

Caffeine0 mg

Water1943 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 27. The excerpt below is the record exactly as published.

Chili Sauce. — Two quarts of peeled and sliced ripe tomatoes, one cup of chopped celery, one chopped red— pepper, one chopped onion, three tablespoons sugar, one tablespoon salt, one tablespoon cloves, one tablespoon allspice, one tablespoon cinnamon, one half tablespoon paprika, one pint vinegar

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