Tomato Sauce
From A second Dudley book of cookery and other recipes, 1914
Yields two quarts.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 77. The excerpt below is the record exactly as published.
TOMATO SAUCE QUANTITIES REQUIRED FOR TWO QUARTS TWO and a half ounces of salted breast of pork, rather fat, three ounces of carrots cut into cubes, three ounces of onions cut into cubes, one bay leaf, one small sprig of thyme, a clove of garlic, two and a half ounces of flour, one ounce of butter, a quarter of an ounce of salt, half an 244 SAUCES ounce of sugar, a pinch of pepper, five pounds of raw tomatoes
Cook this with the app: pantry check, scaling, and the assistant.