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Tomato Sauce

A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).

A historical recipe

Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.

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 Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Digitised by Project Gutenberg, eBook #77612 (https://www.gutenberg.org/ebooks/77612). 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

  1. Stew half a dozen tomatoes in a pint of stock, with a slice of ham cut into dice, a bay-leaf, a blade of mace, three drops of tabasco pepper-sauce, and three small pickled onions;
  2. stir the whole over a gentle fire until done, then press them through a sieve, add salt, and put the sauce again upon the fire till it is very hot.
  3. Pork tenderloin baked or broiled is acceptable with sauce Robert.