Provencale Sauce

Name: Provencale Sauce
Ingredients: twelve medium-sized tomatoes; the fifth part of a pint of salad oil; a crushed clove of garlic; a pinch of powdered sugar; one teaspoonful of chopped parsley

From A second Dudley book of cookery and other recipes, 1914

Presented as published in 1914. 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

1036Calories

13 gProtein

57 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories1036 kcal

Protein13 g

Carbohydrates57 g

Fiber17 g

Sugars38 g

Total Fat90 g

Saturated Fat7 g

Monounsaturated Fat66 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol0 mg

Sodium72 mg

Potassium3413 mg

Calcium144 mg

Iron3.9 mg

Magnesium158 mg

Phosphorus346 mg

Zinc2.4 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C198 mg

Vitamin A605 mcg

Vitamin E37 mg

Vitamin K120 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.6 mg

Folate216 mcg

Choline97 mg

Caffeine0 mg

Water1364 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 80. The excerpt below is the record exactly as published.

PROVENCALE SAUCE T)EEL, chop roughly, remove the seeds and press twelve medium-sized tomatoes. Heat in a saute pan the fifth part of a pint of salad oil until 253 THE DUDLEY RECIPES it begins to smoke a little. Put into this the tomatoes, well seasoned with pepper and salt ; add a crushed clove of garlic, a pinch of powdered sugar, one teaspoonful of chopped parsley

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