Italianvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Cream Sauce
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
588Calories
15 gProtein
57 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein15 g
Carbohydrates57 g
Fiber7.1 g
Sugars24 g
Total Fat35 g
Saturated Fat8.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat10 g
Cholesterol15 mg
Sodium2159 mg
Potassium1413 mg
Calcium369 mg
Iron2.8 mg
Magnesium89 mg
Phosphorus365 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D3 mcg
Vitamin C56 mg
Vitamin A454 mcg
Vitamin E2.6 mg
Vitamin K27 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate102 mcg
Choline65 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 81. The excerpt below is the record exactly as published.
TOMATO CREAM SAUCE 2 cups tomatoes Bit of bay leaf Sprig of thyme 1 cup Thick White Sauce (p. 192) 1 stalk celery Y% teaspoon salt 1 slice onion Few grains cayenne 14 teaspoon soda
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