Dinner
Tomato sauce
Marion Harland’s original method for Tomato sauce, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Peel and slice a quart of tomatoes;
- Season with a teaspoonful of onion juice, one of sugar, a little salt and pepper, and when it boils stir in a tablespoonful of butter cooked to a roux with one of flour.
- Simmer two minutes and serve.
Historical transcription
Source method
- 1
Peel and slice a quart of tomatoes; cook twenty minutes and strain through a coarse bag into a saucepan. Season with a teaspoonful of onion juice, one of sugar, a little salt and pepper, and when it boils stir in a tablespoonful of butter cooked to a roux with one of flour. Simmer two minutes and serve.
Nutrition pending
No invented nutrition numbers.
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