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Tomato Store Sauce
From Cassell's dictionary of cookery, 1892
Serves 10
Will keep for a long time.
Presented as published in 1892. 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
35Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein1.5 g
Carbohydrates7.5 g
Fiber2.1 g
Sugars4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium978 mg
Potassium383 mg
Calcium18 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A62 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate22 mcg
Choline11 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2007. The excerpt below is the record exactly as published.
Tomato Store Sauce.— Take a dozen ripe tomatoes, put them in an earthen jar, and set them in a cool oven until they are quite soft. Take off the skins and stalks, mix with the tomatoes the liquor that flowed from them when baked, and add a dessert-spoonful of salt, a dessert-spoonful of powdered ginger, a pinch of cayenne, and two table-spoonfuls of vinega
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