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Tomato Sauce (Sauce aux Tomates)
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
543Calories
5 gProtein
36 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein5.3 g
Carbohydrates36 g
Fiber2.4 g
Sugars18 g
Total Fat54 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol152 mg
Sodium825 mg
Potassium862 mg
Calcium108 mg
Iron1.1 mg
Magnesium44 mg
Phosphorus142 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A91 mcg
Vitamin E1.2 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate47 mcg
Choline18 mg
Caffeine0 mg
Water362 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 463. The excerpt below is the record exactly as published.
omato Sauce ( Sauce aux Tomates) Put a cup tomatoes on stove; when boiling, thicken with one tablespoon cornstarch dissolved in half cup tomato juice. Add one tablespoon butter, pepper, salt, and three heaping tablespoons strained tomato ketchup. When serving, add half cup cream
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