Tomato Sauce (Salsa di Pomodoro)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Classic tomato sauce of Italy.
Presented as published in 1936. 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
167Calories
8 gProtein
36 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein8 g
Carbohydrates36 g
Fiber10 g
Sugars22 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium81 mg
Potassium2099 mg
Calcium107 mg
Iron2.5 mg
Magnesium97 mg
Phosphorus211 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A354 mcg
Vitamin E4.5 mg
Vitamin K66 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate127 mcg
Choline56 mg
Caffeine0 mg
Water835 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 23. The excerpt below is the record exactly as published.
TOMATO SAUCE (Salsa di Pomodoro) Pelligrino Artusi, in his "L'Arte di Mangiar Bene," gives the classic tomato sauce of Italy thus: "Mince together % onion, 1 garlic clove, 1 finger-length of celery, several bay leaves, and parsley to taste. Season with a little oil, salt and pepper; cut up 7 or 8 tomatoes
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