Chili Sauce II

Name: Chili Sauce II
Ingredients: 30 ripe tomatoes; 6 ripe pears; 6 ripe peaches; 6 sweet red peppers; 2 large onions; 4 c. brown sugar; 1 qt. vinegar; 23^ tb. salt; 2 tb. whole cloves; 4 tb. stick cinnamon (broken); 2 tb. whole allspice

From Canadian cook book, 1924

Presented as published in 1924. 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

4966Calories

42 gProtein

1218 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories4966 kcal

Protein42 g

Carbohydrates1218 g

Fiber101 g

Sugars1059 g

Total Fat11 g

Saturated Fat2 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat4.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium18005 mg

Potassium11587 mg

Calcium1730 mg

Iron23 mg

Magnesium638 mg

Phosphorus1178 mg

Zinc8.9 mg

Copper3.7 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C559 mg

Vitamin A1528 mcg

Vitamin E23 mg

Vitamin K358 mcg

Vitamin B64 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)25 mg

Folate680 mcg

Choline339 mg

Caffeine0 mg

Water5424 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 100. The excerpt below is the record exactly as published.

CHILI SAUCE II 30 ripe tomatoes. 6 ripe pears. 6 ripe peaches. 6 sweet red peppers. 2 large onions. 4 c. brown sugar. 1 qt. vinegar. 23^ tb. salt. 2 tb. whole cloves. 4 tb. stick cinnamon (broken). 2 tb. whole allspice

Cook this with the app: pantry check, scaling, and the assistant.