Tomato Sauce
From Domestic and economical cookery recipes, 1897
If using tinned tomatoes, the purée must be reduced until the right consistency.
Presented as published in 1897. 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 Domestic and economical cookery recipes (1897) by Lillie Richmond, page 33. The excerpt below is the record exactly as published.
TOMATO SAUCE. INGREDIENTS. 1 lb. tomatoes (sliced) 1 shallot (sliced) 2 ozs. lean ham or bacon (cut into dice) 16 peppercorns Herbs (a small bunch) 1 tablespoonful vinegar 1 oz. butter 1 blade of mace
Cook this with the app: pantry check, scaling, and the assistant.