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Tomato Store Sauce (excellent)
From Cassell's dictionary of cookery, 1892
Serves 6
Time: two 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
496Calories
6 gProtein
120 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein6.1 g
Carbohydrates120 g
Fiber14 g
Sugars85 g
Total Fat3.8 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium7384 mg
Potassium1263 mg
Calcium305 mg
Iron4.5 mg
Magnesium102 mg
Phosphorus141 mg
Zinc1.1 mg
Copper0.5 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A141 mcg
Vitamin E2 mg
Vitamin K43 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline25 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 6 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 (excellent).— Cut four pounds of tomatoes into slices, and put them into a saucepan with two large onions sliced, one pound of Demerara sugar, a quarter of a pound of salt, two oimces of peppercorns, half a tea-spoonful of cayenne, half an ounce of cloves, and six ounces of allspice. Pour a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.