Tomato Sauce
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients
Method
- Use 6 fresh tomatoes, and after washing them slice them, skins and all.
- Put 1 tablespoon of butter in a saucepan, and when melted add 2 tablespoons of finely chopped onion, let cook slowly for five minutes, then put with them the tomatoes, 2 bay leaves, 1 clove of garlic, 1 teaspoon of sugar, some pepper and salt, and let cook gently for fifteen minutes;
- then strain, pressing through a sieve, and return the liquid to the fire to simmer until reduced to the proper consistency.
Plating
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