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Tomato Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Time to simmer tomatoes is about an hour.
Presented as published in 1902. 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
82Calories
4 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein4.2 g
Carbohydrates16 g
Fiber4.9 g
Sugars10 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0.9 mg
Sodium353 mg
Potassium937 mg
Calcium40 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A188 mcg
Vitamin E2.5 mg
Vitamin K30 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate58 mcg
Choline28 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 492. The excerpt below is the record exactly as published.
Tomato Sauce (to serve with cutlets, roast meats, etc.). — Take a dozen ripe tomatoes, cut them in halves, and press the seeds and the watery part from them. Put them in a stewpan with a quarter of a pint of gravy or strong broth and a quarter of a salt-spoonful of cayenne. Let them stew softly until they are melted. Press them through a fine sieve, and put the pulp back into the stewpan with half a teaspoonful of salt
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