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Tomato Sauce
From The Ideal cook book, 1899
Serves 12
Adjust spices to taste.
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
191Calories
5 gProtein
46 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories191 kcal
Protein5.1 g
Carbohydrates46 g
Fiber9.3 g
Sugars29 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium1866 mg
Potassium1122 mg
Calcium126 mg
Iron2.8 mg
Magnesium74 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.4 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A187 mcg
Vitamin E2.8 mg
Vitamin K53 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate61 mcg
Choline28 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 48. The excerpt below is the record exactly as published.
Tomato Sauce—Ingredients—1o lbs. ripe tomatoes, 1 pt. best brown vinegar, 2 oz. salt, ¥% oz. cloves, I oz. allspice, % lb. white sugar, I oz. garlic, 4% oz. black pepper, 34 oz. cayenne pepper
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