Tomato Puree
From Cookery book, 1940
Serve with fried croutons. A little cream may be stirred in before serving.
Presented as published in 1940. 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
949Calories
18 gProtein
126 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories949 kcal
Protein18 g
Carbohydrates126 g
Fiber18 g
Sugars22 g
Total Fat44 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol48 mg
Sodium593 mg
Potassium2006 mg
Calcium327 mg
Iron4.5 mg
Magnesium252 mg
Phosphorus538 mg
Zinc4.2 mg
Copper1.3 mg
Manganese1.4 mg
Vitamin D1.5 mcg
Vitamin C77 mg
Vitamin A695 mcg
Vitamin E4.3 mg
Vitamin K45 mcg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.8 mg
Folate136 mcg
Choline117 mg
Caffeine0 mg
Water7297 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 3. The excerpt below is the record exactly as published.
Tomato Puree 1 lb. tomatoes. 14 pints stock or water. 1 small onion, carrot and stick of celery. Bunch of herbs. 1 oz. butter or dripping. 4 oz. cornflour (1 level dessertspoonful). Seasoning. A little sugar. Some pieces of bacon rind or I oz. bacon
Cook this with the app: pantry check, scaling, and the assistant.