Tomato Sauce
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
79Calories
2 gProtein
18 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein2.2 g
Carbohydrates18 g
Fiber3 g
Sugars6.5 g
Total Fat3.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium8.1 mg
Potassium249 mg
Calcium41 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1.5 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline10 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 30. The excerpt below is the record exactly as published.
Tomato Sauce. 1 pint of tinned tomatoes. 1 bay leaf. Slice of onion. 1 clove of garlic. 1 teaspoonful butter. 1 teaspoonful potato flour. Salt and pepper. Cayenne and sugar. 1 teaspoonful vinegar
Cook this with the app: pantry check, scaling, and the assistant.