Tomato Sauce
From Healthful cookery, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 35. The excerpt below is the record exactly as published.
tomato sauce. It is also excellent served cold in slices, with a gar- nish of lemon, sliced thin, or with lettuce. *Nuts with Lentils. — Use three pints of strained cooked lentils and one pint of stewed tomato; sea- son to taste with Nut Butter and salt, and bake. If desired, an onion may be cooked with the lentils to flavor. Pease Patties. — Cook a quart of dried Scotch peas very slowly, until perfectly tender, allowing them to simmer very gently toward the last, until they become as dry as possible. Put them through a colander to remove all skins. Season with a teaspoonful of salt and a half cup of Nut Cream. Flesh-Food Substitutes 105 Beat well together, add one-third the same quantity ff toasted bread-crumbs, shape into patties, and bake until dry, mealy, and nicely browned. Serve with the following — Tomato Sauce. — Heat a pint of strained stewed :omato, season slightly with salt, and when boil- ing, thicken with a tablespoonful of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.