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Tomato Sauce No. 5
From The art of cookery, 1899
Serves 4
This is an appropriate sauce to serve with mutton chops, Hamburg steak, or croquettes of beef, veal, or mutton.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 59. The excerpt below is the record exactly as published.
Tomato Sauce No. 5. — Cook together one table- spoonful of butter and two tablespoonfuls of flour until brown, add one cup of strained tomato, one cup of mixed stock
Cook this with the app: pantry check, scaling, and the assistant.