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Spanish Tomato Sauce

A historical recipe from The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893).

A historical recipe

The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Project Gutenberg eBook #15360.

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 Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes, by Helen Campbell (1893). Digitised by Project Gutenberg, eBook #15360 (https://www.gutenberg.org/ebooks/15360). 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.

Spain. Associated with Spain by a demonym leading its title: Spanish (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. One can of tomatoes or six large fresh ones;
  2. two minced onions fried brown in a large tablespoonful of butter.
  3. Add to the tomatoes with three sprigs of parsley and thyme, one teaspoonful of salt, and half a one of pepper;
  4. three cloves and two allspice, with a small blade of mace and a bit of lemon peel, and two lumps of sugar.
  5. Stew very slowly for two hours, then rub through a sieve, and return to the fire.
  6. Add two tablespoonfuls of flour, browned with a tablespoonful of butter, and boil up once.
  7. It should be smooth and thick.
  8. Keep on ice, and it will keep a week.
  9. Excellent.