Tomato Sauce

Ingredients

• One pint of tomatoes
• one half onion chopped fine
• four tablespoons of butter
• four tablespoons of flour
• one half teaspoon of salt
• one eighth teaspoon of pepper

Method

1. 1

   Cook tomatoes and chopped onion for ten minutes, then strain through a sieve.

2. 2

   Melt butter, stir in flour, salt, and pepper, then add the strained tomato mixture and cook until thickened.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 36. The excerpt below is the record exactly as published.

Tomato Sauce. — Two quarts of boiling water, one tablespoon of salt, about one cup of spaghetti unbroken. Cook in double boiler until soft, about twenty minutes. Drain and pour cold water over, and drain again. Pour tomato sauce over, heat one minute, and serve. CEREALS AND LEAVENING AGENTS _ 95 Z Hold the sticks of spaghetti in the hand, place the other end of the sticks in the boiling water, and as they soften they will coil in the cooking vessel. Tomato Sauce. — One pint of tomatoes, one half onion chopped fine. Cook ten minutes. Put through a sieve. Melt four tablespoons of butter, rub in four tablespoons of flour, add one half teaspoon of salt, one eighth teaspoon of pepper

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