Italianvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Sauce
From The New century cook book, 1899
Serves 6
N. C. F.
Presented as published in 1899. 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
120Calories
4 gProtein
26 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein3.6 g
Carbohydrates26 g
Fiber5.9 g
Sugars15 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium795 mg
Potassium768 mg
Calcium77 mg
Iron1.6 mg
Magnesium47 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A106 mcg
Vitamin E1.4 mg
Vitamin K33 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline20 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 49. The excerpt below is the record exactly as published.
Tomato Sauce. Twelve tomatoes, two onions, two green peppers, three tablespoons sugar, two teaspoons salt, one and a half cups vine- g
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