Sauce Tomate
From The "Queen" cookery books: Entrees, 1901
Can be made with canned tomatoes; add carmine for color if desired.
Presented as published in 1901. 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
529Calories
16 gProtein
92 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein16 g
Carbohydrates92 g
Fiber23 g
Sugars36 g
Total Fat17 g
Saturated Fat5.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol36 mg
Sodium2564 mg
Potassium3758 mg
Calcium198 mg
Iron5.4 mg
Magnesium177 mg
Phosphorus388 mg
Zinc2.9 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C192 mg
Vitamin A613 mcg
Vitamin E7.4 mg
Vitamin K109 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate225 mcg
Choline91 mg
Caffeine0 mg
Water1505 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 101. The excerpt below is the record exactly as published.
Sauce Tomate. — Stalk and halve 31b. of good, well- coloured tomatoes, and place them in a largish sauce- pan with a bouquet of herbs, a small teaspoonful of salt, half a one of pepper, and a full gill of water ; bring this gently to the boil, and simmer slowly for forty minutes, stirring it constantly and gently with a very clean, or new, wooden spoon, to prevent its catching ; then rub it all through a wire sieve, and mix it with one-third of a pint of thin brown sauce
Cook this with the app: pantry check, scaling, and the assistant.