Tomato Gravy
From The Relief Societ Cookbook, 1930
Recipe by Mrs. Effie E. Mortensen.
Presented as published in 1930. 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
127Calories
3 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories127 kcal
Protein2.8 g
Carbohydrates29 g
Fiber1.4 g
Sugars16 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium307 mg
Calcium19 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate43 mcg
Choline8 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 32. The excerpt below is the record exactly as published.
TOMATO GRAVY 1 can tomatoes V2 c. water 2 tbsp. flour 3 tsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.