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Tomato Sauce No. 2
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 67. The excerpt below is the record exactly as published.
14 t. salt, y8 t. pepper, add gradually V2 C. boiling water, 1 t. cornstarch diluted in % C. cold water. Cook mixture over hot water; when thick add juice of y2 lemon. Serve at once. TOMATO SAUCE NO. 2. 2 T. butter 1 C. steamed tomato 2 T. flour 14 t. salt 1-16 t. pepper
Cook this with the app: pantry check, scaling, and the assistant.