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Tomato Sauce

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

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

Also printed in: Allied cookery, British, French, Italian, Belgian, Russian (1916).

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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 the source's category: Italian (confidence 0.65). "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. Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of olive oil, salt, pepper, a dash of ground ginger, a very little ground nutmeg.
  2. Let the shallots take a good colour without burning;
  3. add 6 tomatoes skinned and all the pits well squeezed out.
  4. Let them cook very gently until all the moisture has disappeared.
  5. They should take the consistency of jam.
  6. This sauce may be eaten hot or cold.