Tomato Sauce (for keeping)

Name: Tomato Sauce (for keeping)
Ingredients: 40 units of tomato pulp; 20 units of vinegar; 2 of salt; 1 of garlic; 0.5 of red chillies; 0.5 powdered ginger; the juice of three lemons

From The complete Indian housekeeper & cook, 1898

Excellent for camp work.

Presented as published in 1898. 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

1736Calories

68 gProtein

333 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories1736 kcal

Protein68 g

Carbohydrates333 g

Fiber87 g

Sugars176 g

Total Fat19 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium20022 mg

Potassium17502 mg

Calcium899 mg

Iron55 mg

Magnesium922 mg

Phosphorus1450 mg

Zinc9 mg

Copper4.4 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C601 mg

Vitamin A3 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate33 mcg

Choline15 mg

Caffeine0 mg

Water4600 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 177. The excerpt below is the record exactly as published.

Tomato Sauce (for keeping). — To every 40 units of tomato pulp allow 20 units of vinegar, 2 of salt, 1 of garlic, ^ of red chillies, ^ powdered ginger, the juice of three lemons

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