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Uncooked Chili Sauce
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. F. Alexander, Glenwood, 111.
Presented as published in 1912. 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
597Calories
6 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories597 kcal
Protein6.1 g
Carbohydrates148 g
Fiber9.3 g
Sugars123 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium975 mg
Calcium119 mg
Iron1.4 mg
Magnesium60 mg
Phosphorus164 mg
Zinc1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A52 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate107 mcg
Choline36 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 349. The excerpt below is the record exactly as published.
UNCOOKED CHILI SAUCE— Chop together 1 small onion and 1 large green pepper, then add to each pt. of ripe tontatoei^ t^iafftrd^ dkof^ aeaia, add ^ cop sugar, 1 pt. vinegar, 2 satall Uiiiooiiii doves aad aSs^kct, 2 large teaspoons cinnamon
Cook this with the app: pantry check, scaling, and the assistant.