Tomato Sauce
From Mrs. Rorer's diet for the sick (1914).
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A historical recipe
Mrs. Rorer's diet for the sick, by Sarah Tyson Heston Rorer (1914).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
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.
Method
Chef Wood
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- Peel two solid, good-sized, ripe tomatoes, cut them into halves and squeeze out the seeds.
- Cut the tomato into bits, put it in a granite or porcelain saucepan, cover and stew fifteen minutes;
- press through a sieve.
- Boil this to the proper consistency, take from the fire, add a saltspoonful of salt, five grains of powdered mace, and stir in a level teaspoonful of butter.
- This may be used in diabetic or other cases where tomatoes are allowable.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Wooden spoon
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Sieve