vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Tomato Sauce

Name: Tomato Sauce
Yield: 1 servings
Ingredients: Half a bushel ripe tomatoes; 1 cup salt; 1 cup of white sugar; | cup vinegar; 1 dessertspoon curry powder; 1 teaspoon red pepper

From Royal Victoria cook book, 1900

Serves 1

Mrs. C. H. Ross.

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

814Calories

1 gProtein

204 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories814 kcal

Protein0.8 g

Carbohydrates204 g

Fiber1.8 g

Sugars202 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium112000 mg

Potassium202 mg

Calcium95 mg

Iron1.6 mg

Magnesium17 mg

Phosphorus27 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A26 mcg

Vitamin E0.8 mg

Vitamin K6.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate11 mcg

Choline5.4 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 67. The excerpt below is the record exactly as published.

TOMATO SAUCE—Half a bushel ripe tomatoes. Rub through a hair sieve. Boil 4 hours. Add 1 cup salt, 1 cup of white sugar, | cup vinegar, 1 dessertspoon curry powder, 1 teaspoon red pepper

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