Tomato Sauce (Mrs. Jackson)

Name: Tomato Sauce (Mrs. Jackson)
Ingredients: Take eight pounds of tomatoes; eight large onions; two cloves of garlic; six bottles of vinegar; one spoonful of cloves; one spoonful of allspice; three tablespoonfuls of ginger; three tablespoonfuls of salt; fourteen red chillies; the juice of six lemons

From Hilda's "where is it?" of recipes, 1891

Presented as published in 1891. 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

1202Calories

47 gProtein

269 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1202 kcal

Protein47 g

Carbohydrates269 g

Fiber68 g

Sugars147 g

Total Fat10 g

Saturated Fat2 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol0 mg

Sodium21254 mg

Potassium10593 mg

Calcium742 mg

Iron14 mg

Magnesium556 mg

Phosphorus1241 mg

Zinc8.6 mg

Copper2.7 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C591 mg

Vitamin A1526 mcg

Vitamin E20 mg

Vitamin K301 mcg

Vitamin B64.4 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1 mg

Niacin (B3)23 mg

Folate779 mcg

Choline326 mg

Caffeine0 mg

Water4525 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 74. The excerpt below is the record exactly as published.

Take eight pounds of tomatoes, cut and stew till tender ; eight large onions, two cloves of garlic, the rind of six lemons, six bottles of vinegar, one spoonful of cloves, one spoonful of allspice, three tablespoonfuls of ginger, three tablespoonfuls of salt (spices to be crushed and put in a bag), fourteen red chillies ; boil all well together for four hours, strain through a sieve. Add the juice of six lemons

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