Tomato Sauce
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
May be thinned with milk or cream.
Presented as published in 1909. 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
89Calories
3 gProtein
20 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein2.5 g
Carbohydrates20 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.3 g
Saturated Fat2.2 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium230 mg
Calcium36 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate41 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 29. The excerpt below is the record exactly as published.
TOMATO SAUCE. Take a pint of tomato liquor to the scalding point ; add the juice of one onion, one or two bruised leaves of bay, a pinch of salt and sugar. Boil all together for five minutes, then strain and add a pinch of saleratus. Mix one table- spoonful of whole-wheat flour with one tablespoonful of olive oil
Cook this with the app: pantry check, scaling, and the assistant.