Tomato Sauce

Name: Tomato Sauce
Ingredients: a can of tomatoes; a few cloves of parsley; a chopped onion; a bay leaf; a piece of celery; about a tablespoon of roux

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

159Calories

4 gProtein

29 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories159 kcal

Protein3.9 g

Carbohydrates29 g

Fiber4.6 g

Sugars9.5 g

Total Fat3.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium51 mg

Potassium612 mg

Calcium69 mg

Iron1.2 mg

Magnesium33 mg

Phosphorus82 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A52 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline17 mg

Caffeine0 mg

Water285 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 23. The excerpt below is the record exactly as published.

TOMATO SAUCE Stew a can of tomatoes (or fresh ones), a few cloves, pars- ley, a chopped onion, a bay leaf and piece of celery for half an hour ; rub through a sieve, season with salt, cayenne and a bit of sugar; thicken with about a tablespoon of roux

Cook this with the app: pantry check, scaling, and the assistant.