vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spanish Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
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
36Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein1.1 g
Carbohydrates8.1 g
Fiber1.4 g
Sugars3.8 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2429 mg
Potassium148 mg
Calcium21 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A6.6 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline5.8 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 117. The excerpt below is the record exactly as published.
Spanish Sauce Peel and chop fine 2 or 3 large, ripe tomatoes and 2 onions, add 3 or 4 green chillis, seeds removed, and chopped fine, and season with salt, and a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.