Tomato Sauce
From High-Street cook book, 1885
Presented as published in 1885. 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
7932Calories
35 gProtein
2004 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories7932 kcal
Protein35 g
Carbohydrates2004 g
Fiber55 g
Sugars1929 g
Total Fat17 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium735 mg
Potassium9173 mg
Calcium687 mg
Iron15 mg
Magnesium497 mg
Phosphorus953 mg
Zinc7 mg
Copper2.5 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C508 mg
Vitamin A1533 mcg
Vitamin E21 mg
Vitamin K307 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate560 mcg
Choline250 mg
Caffeine0 mg
Water3887 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 30. The excerpt below is the record exactly as published.
one pint of vinegar, one ounce each of cloves and cinnamon; boil gently several hours, or until rather thick. This will keep without being canned fur a year or more. Dyspepsia cured by Hood's Sarsaparilla. 117. Tomato Sauce. Peel < Ighl pounds of ripe tomatoes, taking out the hard part-. Put together eight pounds of tomatoes and four pounds of BUgar, boil without any water until quite thick, then add one pint of \ Inegar, let it boil a little while longer, then add due ounce of ground cinnamon, our of allspice, and one-half ounce of cloves
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Cook this with the app: pantry check, scaling, and the assistant.