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Tomato Sauce for Rice Croquettes

Name: Tomato Sauce for Rice Croquettes
Yield: 1 servings
Ingredients: Half a can of tomatoes; a small onion cut up; salt and cayenne pepper; cayenne pepper; a bay-leaf; a pinch of celery seed; a dessertspoon of brown sugar; the same of butter; two dessertspoons of flour

From The Blue grass cook book, 1904

Serves 1

Presented as published in 1904. 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

428Calories

15 gProtein

76 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories428 kcal

Protein15 g

Carbohydrates76 g

Fiber8 g

Sugars13 g

Total Fat15 g

Saturated Fat1 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat1.6 g

Cholesterol10 mg

Sodium76 mg

Potassium996 mg

Calcium762 mg

Iron21 mg

Magnesium211 mg

Phosphorus332 mg

Zinc3.5 mg

Copper0.7 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A26 mcg

Vitamin E0.8 mg

Vitamin K5.3 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate122 mcg

Choline23 mg

Caffeine0 mg

Water199 g

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 38. The excerpt below is the record exactly as published.

TOMATO SAUCE FOR RICE CROQUETTES Half a can of tomatoes, put in a saucepan and add a small onion cut up, salt and cayenne pepper, a bay-leaf and a pinch of celery seed. After boil- ing a few minutes, long enough for the tomato to soften and for the juice to absorb the seasoning, strain, add a dessertspoon of brown sugar and the same of butter with two dessertspoons of flour

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