Chili Sauce, No. 2

Name: Chili Sauce, No. 2
Ingredients: 1 quart fresh tomatoes; juice of 6 onions; juice and grated rind of 3 lemons; ½ tablespoonful salt; 1 tablespoonful celery salt; ½ cup sugar

From Healthful cookery, 1904

Grate the onions, and strain without water. Grate the rind of the lemons carefully, the surface only, roll well, and extract the juice.

Presented as published in 1904. 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

1012Calories

22 gProtein

243 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1012 kcal

Protein22 g

Carbohydrates243 g

Fiber33 g

Sugars162 g

Total Fat7.9 g

Saturated Fat1.1 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.6 g

Cholesterol0 mg

Sodium3601 mg

Potassium3396 mg

Calcium667 mg

Iron13 mg

Magnesium259 mg

Phosphorus551 mg

Zinc4 mg

Copper1.1 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C310 mg

Vitamin A254 mcg

Vitamin E4 mg

Vitamin K51 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.4 mg

Folate295 mcg

Choline115 mg

Caffeine0 mg

Water1633 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 23. The excerpt below is the record exactly as published.

Chili Sauce, No. 2. — 1 quart fresh tomatoes, juice of 6 onions, juice and grated rind of 3 lemons, l/2 tablespoonful salt, 1 tablespoonful celery salt, Yz cup sugar

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