Italian

Tomato Sauce (Italian)

Name: Tomato Sauce (Italian)
Cuisine: Italian
Ingredients: 3 chopped shallots; a tablespoonful of olive oil; 6 tomatoes skinned

From Allied cookery, 1916

This sauce may be eaten hot or cold.

Presented as published in 1916. 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

194Calories

9 gProtein

43 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories194 kcal

Protein8.6 g

Carbohydrates43 g

Fiber12 g

Sugars26 g

Total Fat1.5 g

Saturated Fat2.3 g

Monounsaturated Fat9.6 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium47 mg

Potassium2007 mg

Calcium105 mg

Iron3 mg

Magnesium98 mg

Phosphorus227 mg

Zinc1.6 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A302 mcg

Vitamin E3.9 mg

Vitamin K58 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.5 mg

Folate139 mcg

Choline58 mg

Caffeine0 mg

Water752 g

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 24. The excerpt below is the record exactly as published.

TOMATO SAUCE (Italian) n^ake 3 chopped shallots, put them in a stew-pan with a tablespoonful of olive oil, salt, pepper, a dash of ground ginger, a very little ground nutmeg. Let the shallots take a good colour without burning ; add 6 tomatoes skinned

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