Tomato Sauce
From Delicate dishes, 1896
Mrs. A. E. Taylor
Presented as published in 1896. 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 Delicate dishes (1896), page 8. The excerpt below is the record exactly as published.
TOMATO SAUCE. Stew fresh or canned tomatoes until tender, then pass through a fine sieve. Return to saucepan, add i tablespoonful of flour and i of butter, rubbed together. Add yz cup of stock or milk
Cook this with the app: pantry check, scaling, and the assistant.