Chili Sauce
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
3028Calories
77 gProtein
697 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories3028 kcal
Protein77 g
Carbohydrates697 g
Fiber141 g
Sugars371 g
Total Fat17 g
Saturated Fat5.7 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat5.7 g
Omega-30.5 g
Cholesterol0 mg
Sodium28383 mg
Potassium14440 mg
Calcium2298 mg
Iron44 mg
Magnesium1078 mg
Phosphorus1772 mg
Zinc12 mg
Copper6.6 mg
Manganese47 mg
Vitamin D0 mcg
Vitamin C528 mg
Vitamin A1291 mcg
Vitamin E19 mg
Vitamin K727 mcg
Vitamin B65.4 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)23 mg
Folate827 mcg
Choline342 mg
Caffeine0 mg
Water5263 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 44. The excerpt below is the record exactly as published.
CHILI SAUCE 2 dozen ripe tomatoes. 1 cup brown sugar. 1 dozen onions finely chopped. 4 cups cider vinegar. 1 dozen peppers finely chopped. 4 tablespoons salt
Cook this with the app: pantry check, scaling, and the assistant.