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Meat Sauce

Name: Meat Sauce
Yield: 1 servings
Cuisine: Italian
Ingredients: One peck green tomatoes; two onions; one tablespoon of mustard seed; one tablespoon of cloves; one tablespoon of black pepper; two teaspoons of celery seed; one-fourth pound brown sugar

From The Monmouth Baptist ladies' cook book, 1907

Serves 1

Presented as published in 1907. 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

665Calories

9 gProtein

154 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories665 kcal

Protein8.5 g

Carbohydrates154 g

Fiber11 g

Sugars124 g

Total Fat6.7 g

Saturated Fat0.8 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium75 mg

Potassium931 mg

Calcium357 mg

Iron6.3 mg

Magnesium133 mg

Phosphorus232 mg

Zinc1.8 mg

Copper0.4 mg

Manganese5.9 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A7.6 mcg

Vitamin E1.4 mg

Vitamin K24 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate81 mcg

Choline40 mg

Caffeine0 mg

Water285 g

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 122. The excerpt below is the record exactly as published.

MEAT SAUCE. Mrs. Oell French. One peck green tomatoes, two onions (chopped coarsely), sprinkle salt over them and let stand over night; drain and add one tablespoon each of mustard seed,, cloves and black pepper, two teaspoons celery seed, and one-fourth pound brown sugar

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