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Tomato Sauce
From The century cook book, 1894
Serves 8
This sauce is served with almost all kinds of meat and fish.
Presented as published in 1894. 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
28Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein1.8 g
Carbohydrates5 g
Fiber0.8 g
Sugars3.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.5 mg
Sodium50 mg
Potassium121 mg
Calcium13 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C5.2 mg
Vitamin A69 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline8.2 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 45. The excerpt below is the record exactly as published.
Tomato Sauce. Put in a sauce pan half a cup of butter or meat drippings and slice into it an onion, a carrot, a very small turnip and a small slice of ham; add a bay leaf and a The Mustard Plant, few whole peppers; let all brown or braise to- gether; then pour over the whole a pint of water and let it boil for ten minutes. Strain and add to the stock a can of tomatoes and a tablespoonful of sugar
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