Tomato Sauce
From Soyer's standard cookery, 1912
Serves 16
Butter the surface to avoid skin formation.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 30. The excerpt below is the record exactly as published.
Tomato Sauce. To MAKE FOUR QUARTS. — Take five ounces of fat salted breast of pork, six ounces of carrots cut into cubes, six ounces of onions cut into cubes, one bouquet garni, five ounces of flour, two ounces of butter, half ounce of salt, one ounce of sugar, a pinch of pepper; ten pounds of raw tomatoes or four quarts of same mashed; two quarts of white stock
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