Tomato Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
6107Calories
33 gProtein
1502 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories6107 kcal
Protein33 g
Carbohydrates1502 g
Fiber45 g
Sugars1456 g
Total Fat14 g
Saturated Fat1.2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium266 mg
Potassium8720 mg
Calcium462 mg
Iron12 mg
Magnesium440 mg
Phosphorus958 mg
Zinc6.8 mg
Copper2.3 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C500 mg
Vitamin A1524 mcg
Vitamin E20 mg
Vitamin K290 mcg
Vitamin B62.9 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)22 mg
Folate555 mcg
Choline251 mg
Caffeine0 mg
Water4338 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 90. The excerpt below is the record exactly as published.
Tomato Sauce. Eight pounds of tomatoes, one quart of vinegar, three pounds sugar, one teaspoon cinnamon, one ojf cloves, one of English mustard and one of red pepper
Cook this with the app: pantry check, scaling, and the assistant.