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Chili Sauce (with Peaches and Pears)
From The Toronto Cook Book, 1915
Serves 7
All the above recipes are excellent.
Presented as published in 1915. 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
451Calories
1 gProtein
112 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein1.1 g
Carbohydrates112 g
Fiber5.5 g
Sugars100 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2146 mg
Potassium378 mg
Calcium168 mg
Iron1.9 mg
Magnesium31 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline7.5 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 175. The excerpt below is the record exactly as published.
Chili Sauce (with Peaches and Pears) Thirty-six large ripe tomatoes peeled, six large peaches peeled, six large pears, six large onions, one and a half pints cider vinegar, one and a half pounds brown sugar, one teaspoon ground mace, four red peppers chopped, two tablespoons salt,, two of whole cloves and two of allspice, six sticks pounded cinnamon tied in a bag
Cook this with the app: pantry check, scaling, and the assistant.