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Tomato Sauce
From Royal Victoria cook book, 1900
Serves 4
Mrs. LAIDLAW
Presented as published in 1900. 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
791Calories
0 gProtein
202 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories791 kcal
Protein0.3 g
Carbohydrates202 g
Fiber0.6 g
Sugars201 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium28002 mg
Potassium65 mg
Calcium28 mg
Iron0.5 mg
Magnesium5.8 mg
Phosphorus9.6 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A18 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline1.6 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 63. The excerpt below is the record exactly as published.
TOMATO SAUCE.—Half a bushel ripe tomatoes; rub through a hair sieve; add 4 cup white sugar, 1 cup vinegar, 1 cup salt, 1 dessertspoon curry powder, 1 teaspoon cayenne pepper
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