Tomato Sauce for Croquettes
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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 The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 8. The excerpt below is the record exactly as published.
Tomato Sauce for Croquettes 1 can tomatoes (3 lbs.) IY2 tablespoons flour 1 teaspooon sugar 1 tablespoon butter 1 teaspoon salt Wine glass of vinegar 1 tablespoon Worcester- 1 clove or onion, shire sauce stalk of celery
Cook this with the app: pantry check, scaling, and the assistant.