Tomato Sauce
From Soups, savouries, sweets, with a chapter on breads, 1889
A soupçon of cayenne pepper and a small lump of sugar can improve the sauce.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 5. The excerpt below is the record exactly as published.
omato Sauce* Three large tomatoes, one small onion, half an ounce of butter, one teaspoonful of flour, half a pint of water ; pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.