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Tomato Store Sauce (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 12
Time required is about four or five hours.
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
33Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.5 g
Carbohydrates7.2 g
Fiber2.4 g
Sugars3.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium923 mg
Potassium319 mg
Calcium21 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A76 mcg
Vitamin E1 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
Folate20 mcg
Choline8.9 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2008. The excerpt below is the record exactly as published.
Tomato Store Sauce (another way). — Put as many tomatoes as arc agreeable into an earthen jar, set them in a slow oven, and let them bake gently until quite soft. Rub them through a fine sieve, and weigh the pulp. With every pound put an ounce of white pepper, an ounce of salt, haK an ounce of cayenne, half an ounce of minced shallot or onion, and a quart of strong vinegar
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