Tomato Sauce

Ingredients

• one pound tomatoes
• one carrot
• one turnip
• one onion
• one and a half ounces of nut butter
• a quarter pint water
• a few peppercorns
• half a teaspoonful of salt
• two ounces of flour
• half an ounce nut butter

Method

1. 1

   Scald, peel, and slice tomatoes, fry with carrot, turnip, and onion in nut butter for ten minutes.

2. 2

   Add water, peppercorns, and salt, stew for half an hour.

3. 3

   Strain, mix in flour and nut butter, stir until it boils.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 264. The excerpt below is the record exactly as published.

Tomato Sauce. Scald, peel, and slice, one pound tomatoes ; also slice one carrot, one turnip, one onion, and fry all together in one and a half ounces of nut butter for ten minutes. Add a quarter pint water, a few peppercorns, half a teaspoonful of salt, and stew gently for half an hour. Strain into a small enamelled saucepan, put in two ounces of flour and half an ounce nut butter

Cook this with the app: pantry check, scaling, and the assistant.