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French Tomato Sauce

A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).

A historical recipe

The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Digitised by Project Gutenberg, eBook #45572 (https://www.gutenberg.org/ebooks/45572). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 217.
  2. Peel your tomatoes and cut them in small pieces.
  3. Make a dressing for six tomatoes of a table spoonful of sweet oil, one table spoonful of vinegar, half a tea spoonful of common mustard, or one tea spoonful of French mustard, cayenne pepper and salt to the taste.
  4. Pour this dressing over the tomatoes, stir them well and serve them.
  5. Tomatoes may be dressed as cucumbers, and make a very good sauce for cold meat.