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Tomato Gravy
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
53Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.5 g
Carbohydrates12 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2428 mg
Potassium119 mg
Calcium20 mg
Iron0.5 mg
Magnesium9.3 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline4.6 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 84. The excerpt below is the record exactly as published.
Tomato Gravy. Boil 2 or 3 onions till tender, and take tin oftomatoes, rub both through wire sieve. Add a little water, and bring tO' boil, salt to taste, and thicken with flour mbbed to smooth paste with cold water
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