Tomato Sauce (1)

A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).

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A historical recipe

Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.

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

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1/2 a canful of tinned tomatoes or 1 lb.
of fresh ones, a tablespoonful of Allinson fine wheatmeal, 1/2 oz.
of butter, pepper and salt to taste.
If fresh tomatoes are used, slice them and set them to cook with a breakfastcupful of water.
For tinned tomatoes a teacupful of water is sufficient.
Let the tomatoes cook gently for 10 minutes, then rub them well through a strainer.
Return the liquid to the saucepan, add the butter, pepper, and salt, and when it boils thicken the sauce with the meal, which should he smoothed well with a little cold water.
Let the sauce simmer for a minute, and pour it into a warm sauce-boat.