Tomato Sauce, Plain

Name: Tomato Sauce, Plain
Ingredients: twelve tomatoes; three pounded crackers; sait; pepper

From La cuisine creole, 1885

Presented as published in 1885. 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

310Calories

14 gProtein

63 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories310 kcal

Protein14 g

Carbohydrates63 g

Fiber18 g

Sugars38 g

Total Fat5.2 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol0 mg

Sodium2425 mg

Potassium3476 mg

Calcium167 mg

Iron4.5 mg

Magnesium165 mg

Phosphorus370 mg

Zinc2.5 mg

Copper0.9 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C197 mg

Vitamin A605 mcg

Vitamin E8 mg

Vitamin K118 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.9 mg

Folate224 mcg

Choline98 mg

Caffeine0 mg

Water1361 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 18. The excerpt below is the record exactly as published.

TOMATO SAUCE^ PLAIN. Peel and slice twelve tomatoes, pick out the seeds; add three pounded crackers, sait and pepper

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