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Tomato and Raisin Sauce
From The Toronto Cook Book, 1915
Serves 11
Presented as published in 1915. 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
614Calories
5 gProtein
157 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein4.6 g
Carbohydrates157 g
Fiber6.8 g
Sugars142 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2581 mg
Potassium1146 mg
Calcium89 mg
Iron2.3 mg
Magnesium56 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A87 mcg
Vitamin E1.3 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate35 mcg
Choline23 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 174. The excerpt below is the record exactly as published.
Tomato and Raisin Sauce Five pounds of ripe tomatoes peeled and sliced, half a table- spoon each ground allspice and cloves, one tablespoon ground cinnamon, quarter teacup salt, one pint cider vinegar, two pounds sugar, two pounds raisins, seeded and chopped
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