Tomato Sauce

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

No ratings yet

A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

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

Ingredients 4 ingredients

1¹⁄₂ pints thick brown sauce
one ounce of the butter
half ounce of butter after taking
four large tomatoes

Possible health benefits

General information, not medical advice.

Tomato High in protein · Source of vitamin C
High in protein · 1.2 g per 100 g, 21% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
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

Three or four large tomatoes, 1¹⁄₂ ozs.
sliced onion, 1¹⁄₂ ozs.
butter, 1¹⁄₂ pints thick brown sauce, seasoning, Chili vinegar, carmine.
Method.--Cut the tomatoes into slices and fry them gently with the onion in one ounce of the butter;
season with salt, freshly-ground black pepper, nutmeg, and a dust of castor sugar, and as soon as the tomatoes are quite soft, add the brown sauce, a few drops of Chili vinegar, and sufficient carmine to make it a clear red;
then pass it through a sieve and re-heat it when required, stirring in the remaining half ounce of butter after taking the saucepan from the stove;
this will add richness to the sauce, but it should not be re-heated after the butter is put in, or it will become oily instead of blending with the sauce.

Plating

Create your own image with FoodStudio

Cookware for this recipe

Frying pan
Saucepan
Blender
Chef's knife
Cutting board
Wooden spoon
Sieve