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Chili Sauce No. 2

Name: Chili Sauce No. 2
Yield: 8 servings
Ingredients: Three teacupfuls of vinegar; twelve tomatoes chopped; three peppers chopped fine; two large onions chopped fine; two teaspoonfuls of salt; two teaspoonfuls of sugar; one teaspoonful of cinnamon

From The national course in home economics, 1917

Serves 8

Very nice. Recipe by Mrs. Carrie Vroman.

Presented as published in 1917. 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

78Calories

3 gProtein

18 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories78 kcal

Protein3 g

Carbohydrates18 g

Fiber5.4 g

Sugars7.6 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium596 mg

Potassium619 mg

Calcium73 mg

Iron1.5 mg

Magnesium40 mg

Phosphorus71 mg

Zinc0.5 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A80 mcg

Vitamin E1.1 mg

Vitamin K30 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate36 mcg

Choline16 mg

Caffeine0 mg

Water218 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 282. The excerpt below is the record exactly as published.

CHILLI SAUCE— No. 2. Three teacupfuls of vinegar, twelve tomatoes chopped, three peppers chopped fine, two large onions chopped fine and two teaspoonfuls of salt, two teaspoonfuls of sugar, one teaspoonful of cinnamon

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