Tomato Sauce
From Blue Ribbon and Pure Gold cook book, 1905
Another method of making the sauce is to cook canned tomatoes, and 1 finely chopped onion, until they are reduced one-third. Season.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 85. The excerpt below is the record exactly as published.
tomato sauce, and sprinkle thickly with finely grated cheese. Tomato Sauce—Melt 4 tablespoons butter, add 4 tablespoons flour; blend. Add 3 cups strained tomatoes (part soup stock may be used), 1 teaspoon salt, # teaspoon Pure Gold pepper
Cook this with the app: pantry check, scaling, and the assistant.