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Tomato Sauce

Name: Tomato Sauce
Yield: 10 servings
Ingredients: Nine ripe tomatoes, peeled and cut small; a red pepper chopped fine; one teacup of vinegar; two tablespoonfuls brown sugar; one tablespoonful of salt; one teaspoonful ginger; one of cloves; one of allspice

From The household (of the Detroit free press), 1886

Serves 10

Presented as published in 1886. 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

42Calories

1 gProtein

9 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories42 kcal

Protein1.3 g

Carbohydrates9 g

Fiber2.1 g

Sugars5.6 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium708 mg

Potassium306 mg

Calcium29 mg

Iron0.6 mg

Magnesium18 mg

Phosphorus32 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A47 mcg

Vitamin E0.6 mg

Vitamin K13 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate17 mcg

Choline7.9 mg

Caffeine0 mg

Water128 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 374. The excerpt below is the record exactly as published.

TOMATO SAUCE. Nine ripe tomatoes, peeled and cut small* a red pepper chopped fine, one teacup of vinegar, two tablespoonfuls brown sugar, one table- spoonful of salt, one teaspoonful ginger, one of cloves, one of allspice

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