Tomato Sauce
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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 Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 9. The excerpt below is the record exactly as published.
Tomato Sauce or Veal Birds Baked Potatoes Dessert BREADED VEAL 2 slices veal cutlet (about 2 lbs.) y-2 c. crumbs 1 t. salt 1 ^gg, slightly beaten % c. flour 2 T. fat 1. Sprinkle veal with salt. 2. Dip in flour, egg and crumbs. 3. Put fat in hot frying pan, add cutlets and saute until well browned on each side. 4. Cook slowly until tender, about 20 minutes. TOMATO SAUCE 1 c. strained tomatoes 2 T. fat 14 t. salt 2 T. flour
Cook this with the app: pantry check, scaling, and the assistant.