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Tomato Sauce
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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
66Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein2.9 g
Carbohydrates14 g
Fiber5 g
Sugars8.2 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium767 mg
Calcium54 mg
Iron1.3 mg
Magnesium44 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A129 mcg
Vitamin E2 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate47 mcg
Choline22 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 74. The excerpt below is the record exactly as published.
ToMATO SAUCE. Stew ten tomatoes with three cloves, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.