Thick Tomato Sauce
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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
271Calories
3 gProtein
16 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein3 g
Carbohydrates16 g
Fiber0.5 g
Sugars3.1 g
Total Fat22 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium307 mg
Potassium288 mg
Calcium21 mg
Iron1.4 mg
Magnesium18 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A212 mcg
Vitamin E1 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 36. The excerpt below is the record exactly as published.
Thick Tomato Sauce. — Blend over the fire two tablespoonfuls of melted butter and two tablespoonfuls of flour; add a little at a time, and stirring all the while, one large cupful of tomato juice. Stir until the mixture thickens; then season to taste with sugar, salt and cay- enne pepp
Cook this with the app: pantry check, scaling, and the assistant.