Tomato Sauce

Ingredients

• 1 cup tomato pulp
• 1/2 teaspoon onion
• 1 tablespoon vegetable butter
• A pinch of thyme
• Scant 2 tablespoons cream roast flour
• Salt to taste

Method

1. 1

   Put the butter, the onion, and the savory into a small saucepan, and simmer for a few moments.

2. 2

   Add the cooked flour, then the tomato, and stir smooth.

3. 3

   Boil up, salt to taste, strain, and serve.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 92. The excerpt below is the record exactly as published.

TOMATO SAUCE I cup tomato pulp y2 teaspoon onion I tablespoon vegetable butter A pinch of thyme Scant 2 tablespoons cream roast flour Salt to taste Put the butter, the onion, and the savory into a small, sauce- pan, and simmer for a few moments. Add the cooked flour, then the tomato, and stir smooth. Boil up, salt to taste, strain, and serve. TOMATO CREAM SAUCE Stir Y* cup hot rich cream or cream sauce into the foregoing tomato sauce, strain, and serve. CREOLE SAUCE 2 cups stewed tomato iJ/2 tablespoons vegetable butter

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