Tomato Cream Sauce

Name: Tomato Cream Sauce
Ingredients: 14 can tomatoes; sprig of thyme; 1 stalk celery; 1 slice onion; small piece bay leaf; 1 cup white sauce; 14 teaspoon salt; few grains red pepper; 14, teaspoon soda

From The Carbon County cook book, 1926

If served on fish, leave cream out.

Presented as published in 1926. 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

247Calories

12 gProtein

37 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories247 kcal

Protein12 g

Carbohydrates37 g

Fiber3.4 g

Sugars19 g

Total Fat6.4 g

Saturated Fat3.9 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium1065 mg

Potassium801 mg

Calcium374 mg

Iron1.3 mg

Magnesium53 mg

Phosphorus322 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A210 mcg

Vitamin E0.3 mg

Vitamin K2.4 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.2 mg

Folate63 mcg

Choline10 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 33. The excerpt below is the record exactly as published.

Tomato Cream Sauce. 14 can tomatoes, sprig of thyme, 1 stalk celery, 1 slice onion, small piece bay leaf, 1 cup white sauce, 14 teaspoon salt, few grains red pepper, 14, teaspoon soda

Cook this with the app: pantry check, scaling, and the assistant.