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Tomato Sauce

Name: Tomato Sauce
Yield: 16 servings
Ingredients: One gallon of ripe tomatoes; one quart of strong vinegar; three tablespoonfuls of ground mustard; three of salt; three of black pepper; three of red pepper; one of ground ginger

From The new Annie Dennis cook book, 1905

Serves 16

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

Nutrition per serving

48Calories

2 gProtein

8 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories48 kcal

Protein2.3 g

Carbohydrates7.9 g

Fiber2.6 g

Sugars4.2 g

Total Fat1.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1321 mg

Potassium402 mg

Calcium30 mg

Iron0.9 mg

Magnesium31 mg

Phosphorus64 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A63 mcg

Vitamin E1 mg

Vitamin K14 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline14 mg

Caffeine0 mg

Water142 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 97. The excerpt below is the record exactly as published.

Tomato Sauce One gallon of ripe tomatoes, strain to get the seed out ; one quart of strong vinegar, three tablespoon! of ground mustard, three of salt, three of black pep- per, three of red pepper, and one of ground ginger

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