Tomato Sauce
From Principles of food preparation, 1914
Sifted tomato pulp is the pulp of tomatoes, either canned or fresh, which has been freed from skin and seeds.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 10. The excerpt below is the record exactly as published.
tomato sauce (see recipe) in a baking dish. Cover with buttered crumbs (see page 9), and bake until crumbs are brown. Tomato Sauce Ingredients. 1 to 4 tablespoonfuls butter. 3^ teaspoonful pepper. 4 tablespoonfuls flour 2 cups sifted tomato pulp. -^ teaspoonful salt. M
Cook this with the app: pantry check, scaling, and the assistant.