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Chili Sauce No. 1

Name: Chili Sauce No. 1
Yield: 2 servings
Ingredients: 1 can or qt. ripe tomatoes; 1 t-spoon cloves; 2 cups vinegar; 1 t-spoon salt; 1 cup sugar; 1 t-spoon celery seed; 1 t-spoon black pepper; 1 bunch celery, (cut fine); 1 t-spoon cinnamon; 1 small onion, (cut fine)

From Atlanta women's club cook book, 1921

Serves 2

Mrs. George S. Obear, Jr.

Presented as published in 1921. 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

531Calories

4 gProtein

123 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories531 kcal

Protein4 g

Carbohydrates123 g

Fiber6.4 g

Sugars112 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1215 mg

Potassium926 mg

Calcium121 mg

Iron2 mg

Magnesium56 mg

Phosphorus118 mg

Zinc0.8 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A126 mcg

Vitamin E1.8 mg

Vitamin K28 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate60 mcg

Choline26 mg

Caffeine0 mg

Water595 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 49. The excerpt below is the record exactly as published.

CHILI SAUCE NO. 1. 1 can or qt. ripe tomatoes. 1 t-spoon cloves. 2 cups vinegar. 1 t-spoon salt. 1 cup sugar. 1 t-spoon celery seed or, 1 t-spoon black pepper. 1 bunch celery, (cut fine). 1 t-spoon cinnamon. 1 small onion, (cut fine)

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