Tomato Sauce
From Canadian cook book, 1924
To give this sauce a clearer color, the flour may be browned in the butter, in which case 5 tb. flour should be used. Onion may be cooked with the tomatoes, or onion juice may be added to the sauce.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 30. The excerpt below is the record exactly as published.
TOMATO SAUCE. l^c. canned tomatoes. 1 c. water. 2 cloves. 2 allspice berries. 2 pepper berries, piece bay leaf. 2 sprays parsley. 1 slice onion. 3 tb. butter. 4 tb. flour. 1 T. salt. 3^ T. pepper
Cook this with the app: pantry check, scaling, and the assistant.