Tomato Sauce
From Anson County cook book, 1928
Presented as published in 1928. 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
1801Calories
8 gProtein
437 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1801 kcal
Protein8 g
Carbohydrates437 g
Fiber11 g
Sugars425 g
Total Fat3.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium64 mg
Potassium2159 mg
Calcium136 mg
Iron3 mg
Magnesium110 mg
Phosphorus236 mg
Zinc1.7 mg
Copper0.6 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C122 mg
Vitamin A376 mcg
Vitamin E5 mg
Vitamin K74 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate135 mcg
Choline61 mg
Caffeine0 mg
Water1298 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 54. The excerpt below is the record exactly as published.
TOMATO SAUCE . 3 pts. tomatoes, finely cut pt. vinegar I pt. sugar 1 teaspoon ground cloves
Cook this with the app: pantry check, scaling, and the assistant.