Provencal Sauce (Sauce Provencale)

Name: Provencal Sauce (Sauce Provencale)
Ingredients: 6 medium size tomatoes; 2 tablespoons olive oil; 1 teaspoon chopped parsley; 1% teaspoon salt; 1 clove garlic, finely chopped; 1, teaspoon pepper

From Waldensian cookery, 1957

Presented as published in 1957. 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

143Calories

7 gProtein

31 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories143 kcal

Protein6.9 g

Carbohydrates31 g

Fiber9.4 g

Sugars19 g

Total Fat1.5 g

Saturated Fat4.4 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol0 mg

Sodium3536 mg

Potassium1738 mg

Calcium84 mg

Iron2.2 mg

Magnesium83 mg

Phosphorus176 mg

Zinc1.3 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A303 mcg

Vitamin E3.9 mg

Vitamin K61 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.3 mg

Folate108 mcg

Choline49 mg

Caffeine0 mg

Water684 g

As published

This recipe was extracted from Waldensian cookery (1957), page 4. The excerpt below is the record exactly as published.

PROVENCAL SAUCE (Sauce Provencale) 6 medium size tomatoes 2 tablespoons olive oil 1 teaspoon chopped parsley 1% teaspoon salt 1 clove garlic, finely chopped 1, teaspoon pepper

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