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Tomato Sauce, Mock
From Cassell's dictionary of cookery, 1892
Serves 6
Keeps for three or four weeks.
Presented as published in 1892. 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
59Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1 g
Carbohydrates12 g
Fiber2.1 g
Sugars7.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium105 mg
Potassium170 mg
Calcium27 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A282 mcg
Vitamin E0.3 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate15 mcg
Choline7 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2007. The excerpt below is the record exactly as published.
Tomato Sauce, Mock.— Put a pint of ■water, a dessert-spoonful of vinegar, a good pinch of salt, and a large lump of sugar into a saucepan, and let it boil. Throw into it the red part only of four large carrots, and let them boil until quite soft. Take them up with an egg-slice, and rub them through a sieve. Put the pulp into a preserving-pan with three table- spoonfuls of ale, a quarter of a pint of vinegar, a sour apple, half a dozen shallots
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