vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Sauce
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
549Calories
6 gProtein
149 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories549 kcal
Protein5.7 g
Carbohydrates149 g
Fiber1.6 g
Sugars116 g
Total Fat4.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol10 mg
Sodium14635 mg
Potassium1532 mg
Calcium88 mg
Iron2 mg
Magnesium71 mg
Phosphorus142 mg
Zinc1 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A141 mcg
Vitamin E7.9 mg
Vitamin K16 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.8 mg
Folate49 mcg
Choline68 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 108. The excerpt below is the record exactly as published.
Tomato Sauce. One pint of tomato catsup, 1 heaping teaspoon of butter, a dash of salt
Cook this with the app: pantry check, scaling, and the assistant.