Tomato Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 44. The excerpt below is the record exactly as published.
tomato sauce. Cook until tender. SAUSAGE AND FEIED APPLE. Wipe sausages, prick with fork several times, brown in frying pan. Make syrup of y2 C. sugar, 1 C. water. Cook apples cored and sliced ^-inch thick in syrup till apples are soft, but not broken. Serve around sausages. EICE AND PEPPEES. y2 C. rice y2 green pepper 3 T. butter 3% C. boiling water 1 slice onion Cook rice in water until nearly tender. Melt butter, add pepper 78 THE WORCESTER DOMESTIC SCIENCE SCHOOL. and onion chopped fine; brown. Drain rice when nearly tender; add pepper and onion and tomato sauce. Cook in double boiler until tender. TOMATO SAUCE. 2 T. butter 2 T. flour 1 C. strained tomato V2 C. tomato i/2 C. stock 14 t. salt 1-1G t. pepper
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Cook this with the app: pantry check, scaling, and the assistant.