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A Nice Store Sauce
From Virginia Cookery-book, 1884
Serves 10
Keep in a cool place.
Presented as published in 1884. 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
54Calories
2 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein2.4 g
Carbohydrates12 g
Fiber3.8 g
Sugars6.4 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1423 mg
Potassium616 mg
Calcium46 mg
Iron1 mg
Magnesium36 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A115 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate37 mcg
Choline17 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 59. The excerpt below is the record exactly as published.
A Nice Storb Sauce. Take one gallon of ripe tomatoes, wash, and simmer them in three quarts of water; boil it half away, and strain through a sieve; when all is drained add two table-spoon- VIBQINIA COOKERY-BOOK. 117 fuls of ginger, one of mace, two of black pepper, two of salt, one of cloves, one of Cayenne pepper ; let these pul- verized spices simmer in the juice until it is reduced to one quart, pour in half a pint of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.