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Tomato Sauce
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
84Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein2.6 g
Carbohydrates17 g
Fiber4 g
Sugars11 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium889 mg
Potassium607 mg
Calcium38 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A89 mcg
Vitamin E1.2 mg
Vitamin K20 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate41 mcg
Choline18 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 39. The excerpt below is the record exactly as published.
TOMATO SAUCE. Take twelve large ripe tomatoes, and peel and slice them ; chop fine four sweet peppers, ripe or green, and two onions ; place all together in a preserving-kettle, adding one table- spoonful of salt, two of sugar, and a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.