Sauce Imperial
From Healthful cookery, 1904
Presented as published in 1904. 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
165Calories
2 gProtein
11 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein1.9 g
Carbohydrates11 g
Fiber3.5 g
Sugars4.8 g
Total Fat14 g
Saturated Fat6.4 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium7.8 mg
Potassium384 mg
Calcium43 mg
Iron1.4 mg
Magnesium22 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A59 mcg
Vitamin E0.7 mg
Vitamin K9.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate28 mcg
Choline11 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 57. The excerpt below is the record exactly as published.
Sauce Imperial. — 1 can tomatoes, 2 bay leaves, 2 sprigs thyme, 1 tablespoonful grated onion, l/2 a lemon, 1 tablespoonful Nut Oil
Cook this with the app: pantry check, scaling, and the assistant.