Tomato Sauce
From Physical culture cook book, 1901
Presented as published in 1901. 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
116Calories
3 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein3 g
Carbohydrates27 g
Fiber3.3 g
Sugars12 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.2 mg
Potassium372 mg
Calcium42 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A25 mcg
Vitamin E0.4 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 34. The excerpt below is the record exactly as published.
Tomato Sauce. — ^One-half can tomatoes, one tablespoonful flour, one slice onion ; cook tomatoes and onion ten minutes and add the flour blended with one tablespoonful butter; when thick, add salt to taste, one teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.