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Tomato Sauce (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 10
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
89Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories89 kcal
Protein2.7 g
Carbohydrates17 g
Fiber3.6 g
Sugars13 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2118 mg
Potassium728 mg
Calcium41 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A125 mcg
Vitamin E1.6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate47 mcg
Choline20 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 10 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.
Tomato Sauce (2). 2doz. ripe Tomatoes. 2 Onions. 6 red Peppers. 4 tablespoonfuls brown Sugar. * 3 tablespoonfuls Salt. 3 large cupfuls of Vinegar
Cook this with the app: pantry check, scaling, and the assistant.