Tomato Sauce
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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 Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 83. The excerpt below is the record exactly as published.
tomato sauce, and sprinkle thickly with finely grated cheese. 136 Blue Ribbon Cook Book Tomato Sauce—Melt 4 tablespoons butter, add 4 tablespoons flour; blend. Add 3 cups strained tomatoes (part soup stock may be used), 1 teaspoon salt, lg teaspoon Blue Ribbon pepper
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