Tomato Sauce
From The home science cook book, 1902
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 29. The excerpt below is the record exactly as published.
Tomato Sauce. Melt one ounce of butter; add two tablespoons of flour, cook till it bubbles, stirring all the time, then add one cup of strained tomato, or half tomato and half stock. Season with salt, pepper, and onion juice. Or first cook a small onion chopped fine
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