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Tomato Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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
58Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.7 g
Carbohydrates12 g
Fiber4.1 g
Sugars6.9 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium402 mg
Potassium667 mg
Calcium31 mg
Iron1 mg
Magnesium33 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A190 mcg
Vitamin E2.6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate41 mcg
Choline19 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 58. The excerpt below is the record exactly as published.
tomato sauce ; stir very briskly as the butter takes some time to mix smoothly with the other ingredients ; beat up an egg and add just before serving. 320— TOMATO SAUCE. 12 large tomatoes 1 desertspoonful of salt A saltspoonful of cayenne
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