Tomato Sauce
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
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 The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). 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.
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Ingredients
Method
- Take one pint of canned tomatoes, add an onion well minced, one-half a teaspoon of salt, a little pepper.
- Put together in a saucepan over the fire.
- After cooking gently for twenty minutes add two tablespoons of butter into which you have worked a heaping tablespoon of flour until it has become smooth.
- Let it cook gently for a few minutes;
- rub through a sieve or fine colander, and serve hot;
- nice for meats or fish.
- Mrs.
- H.
- Kline