Italian Tomato Sauce
A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).
A historical recipe
The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.
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 royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). 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.
Italy. Associated with Italy by a demonym leading its title: Italian (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
- ½ can tomatoes
- 3 sprigs parsley
- 1 teaspoon mixed herbs
- ½ teaspoon whole allspice
- ½ teaspoon peppercorns
- 2 tablespoons chopped onion
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup rich brown stock
Method
- Simmer together for 20 minutes ½ can tomatoes, 6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, ½ teaspoon whole allspice, ½ teaspoon peppercorns.
- Slowly brown 2 tablespoons chopped onion and 1 tablespoon butter until very dark;
- add 2 tablespoons flour, brown again;
- add gradually 1 cup rich brown stock, then the cooked tomatoes.
- Simmer 10 minutes, rub through a sieve and add more seasoning if necessary.