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Tomato Store Sauce
From Cookery for every household, 1914
Serves 20
The best brown malt vinegar should be used.
Presented as published in 1914. 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
39Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories39 kcal
Protein1.4 g
Carbohydrates6.8 g
Fiber1.9 g
Sugars4.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium359 mg
Potassium353 mg
Calcium21 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A58 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate23 mcg
Choline10 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1014. The excerpt below is the record exactly as published.
Tomato Store Sauce 6 lbs. tomatoes. 1 doz. peppercorns. 5 or 6 shallots. 1 qt. vinegar. 1 table-spoonful salt. \ tea-sp. cayenne
Cook this with the app: pantry check, scaling, and the assistant.