Tomato Sauce
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "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
- Six tomatoes, two ounces butter, one half ounce flour, one half pint stock, one teaspoon of salt, one fourth teaspoon of pepper.
- Place the tomatoes in a pan and pour over them the stock, add salt and pepper.
- Place the pan over the fire and cook all slowly for half an hour.
- Place a wire sieve over a basin and rub the tomatoes and stock through the sieve.
- Melt the butter in a saucepan, add the flour stir well together, pour over the tomatoes and stock and stir all over the fire till boiling, when the sauce is ready for use.
- Tinned tomatoes do not take so long to boil.