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Tomato Sauce (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 20
For winter use.
Presented as published in 1907. 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
32Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1 g
Carbohydrates5.1 g
Fiber1.3 g
Sugars2.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6 mg
Potassium233 mg
Calcium15 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline6.8 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 17. The excerpt below is the record exactly as published.
4lbs. Tomatoes (remove the seeds). ^lb. Onions, io Shalots. 6 small pieces of Garlic. A little Mace. ^ teaspoonful of Peppercorns. Put all together with a little vinegar. Stir until soft, then run through a sieve. Add a quart of vinegar, a little red pepper; boil half-an-hour and bottle when cold. Mrs. Langley. Tomato Sauce (2)
Cook this with the app: pantry check, scaling, and the assistant.