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Bottled Tomato Sauce

Name: Bottled Tomato Sauce
Yield: 10 servings
Ingredients: 12 large tomatoes; 2 onions; 3 bunches celery; 2 tablespoons salt; 4 green peppers; 2 tablespoons sugar; 3 cups vinegar

From Boston Cooking-School cook book, 1896

Serves 10

Presented as published in 1896. 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

65Calories

2 gProtein

12 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories65 kcal

Protein1.7 g

Carbohydrates12 g

Fiber2.3 g

Sugars7.7 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1422 mg

Potassium437 mg

Calcium33 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus51 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A62 mcg

Vitamin E0.8 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate29 mcg

Choline12 mg

Caffeine0 mg

Water251 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 313. The excerpt below is the record exactly as published.

BOTTLED TOMATO SAUCE 12 large tomatoes 2 onions 3 bunches celery 2 tablespoons salt 4 green peppers 2 tablespoons sugar 3 cups vinegar

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