vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Tomato Sauce
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
14Calories
0 gProtein
4 gCarbs
1 gFat
Full nutrition (21 nutrients)
Calories14 kcal
Protein0.1 g
Carbohydrates3.6 g
Sugars3.1 g
Total Fat0.9 g
Cholesterol2.6 mg
Sodium0.2 mg
Potassium1.2 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Water0.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 275. The excerpt below is the record exactly as published.
TOMATO SAUCE. Cook the tomatoes a few moments, adding salt, cloves and nutmeg. Strain them and add one teaspoonful of butter and a teaspoonful of browned flour with a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.