Tomato Sauce
From Cookery and housekeeping, 1882
Serves 6
Serve in a sauce-boat to prevent chilling.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 117. The excerpt below is the record exactly as published.
Tomato Sauce. This sauce can be made from either fresh tomatoes, or tomatoes preserved in tins. It cannot be made from the mixture sold as tomato sauce. The tomatoes must be baked till they are tender, and then passed through a tamis. Have ready enough stock to make the puree of tomatoes into a sauce the consistency of cream. Warm in the bain-marie, and add a small lump of butter
Cook this with the app: pantry check, scaling, and the assistant.