Tomato Sauce

Ingredients

• six large tomatoes
• one can of tomatoes
• two small onions
• one stalk of celery
• one-half teaspoonful of salt
• a small tablespoon of flour
• one-half tablespoon of butter
• one-half teaspoon of cayenne

Method

1. 1

   Boil together 6 large tomatoes or one can of tomatoes, 2 small onions, 1 stalk of celery, and 1/2 teaspoonful of salt until celery and onion are well cooked, strain through a sieve, then add a small tablespoon of flour mixed smooth with 1/2 tablespoon of butter.

2. 2

   Cook until it thickens, then strain again and add 1/2 teaspoon of cayenne.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 24. The excerpt below is the record exactly as published.

Tomato Sauce. six larg(^ tomatoes, or r)ne can of tomalot's, two small onions, one stalk of celerv iikI oiie-lialf teaspoonful of salt. Boil togetlier until celery and onion are well cooked, .-ti'a in through a sieve, then add a small table>poon of Dousman's Pest Patent llitur mixed smooth with one-half tablles]iooii of ])iitter. cook until it thickens, tlien strain auain and add small one-half teaspoon of ca\t'nne

Cook this with the app: pantry check, scaling, and the assistant.