Tomato Sauce

Name: Tomato Sauce
Ingredients: a couple of onions; in butter; the tomatoes; a bouquet garni; half a chilli; a head of garlic; salt; and pepper; a little cayenne pepper to taste

From À la mode cookery, 1902

Best thickened with previously prepared brown thickening.

Presented as published in 1902. 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

192Calories

7 gProtein

42 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories192 kcal

Protein6.6 g

Carbohydrates42 g

Fiber6.5 g

Sugars13 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium12 mg

Potassium438 mg

Calcium69 mg

Iron0.6 mg

Magnesium30 mg

Phosphorus87 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate57 mcg

Choline18 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 53. The excerpt below is the record exactly as published.

Tomato Sauce Skin the tomatoes and press out the juice. Saute a couple of onions in butter, add the tomatoes, with a bouquet garni, half a chilli, a head of garlic, salt and pepper, a little cayenne pepper to taste

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