My Own Chili Sauce

Name: My Own Chili Sauce
Ingredients: 20 lb. ripe tomatoes; 1 or 2 red peppers; 1 hot; 4 green peppers (if desired); 6 large onions; 3 c. vinegar; 11/2 c. sugar; 1/2c. salt; 1 tsp. cinnamon; 2 tsp. mustard seed; 2 tsp. celery seed; 1 tsp. black pepper; 1 tsp. allspice; 1 tsp. cloves

From Personal recipes, 1960

Recipe by Alta Larson

Presented as published in 1960. 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

2029Calories

90 gProtein

446 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories2029 kcal

Protein90 g

Carbohydrates446 g

Fiber126 g

Sugars281 g

Total Fat20 g

Saturated Fat3.1 g

Monounsaturated Fat3 g

Polyunsaturated Fat7.9 g

Omega-30 g

Cholesterol0 mg

Sodium586 mg

Potassium22918 mg

Calcium1150 mg

Iron27 mg

Magnesium1105 mg

Phosphorus2451 mg

Zinc17 mg

Copper5.7 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C1331 mg

Vitamin A3811 mcg

Vitamin E50 mg

Vitamin K727 mcg

Vitamin B68.4 mg

Vitamin B120 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)2 mg

Niacin (B3)55 mg

Folate1541 mcg

Choline665 mg

Caffeine0 mg

Water9389 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 1. The excerpt below is the record exactly as published.

MY OWN CHILI SAUCE 20 lb. ripe tomatoes 1 or 2 red peppers and 1 hot 4 green peppers (if desired) 6 large onions Scald, skin and chop tomatoes. Wash, remove seeds and chop peppers. Chop onions fine. Mix vegetables and add the following: | 3 c. vinegar 1 tsp. cinnamon 11/2 c. sugar 2 tsp. mustard seed 1/2c. salt 2 tsp. celery seed Place in a bag: 1 tsp. black pepper 1 tsp. allspice 1 tsp. cloves

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