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Make old-fashioned tomato sauce from a recipe of yesteryear! Here is a selection of old-fashioned recipes to make tomato sauce. These tomato sauce recipes are produced from various 19th and early 20th century recipe books. Tomato Sauce - Recipe One Ingredients: Tomatoes, ham, onions, basil, salt, oil, garlic, spices. Broil three tomatoes, skin them and mix them with a tablespoonful of chopped ham, half an onion, salt, a dessert-spoonful of oil, a little pounded spice and basil. Then boil and pass through a sieve. Whilst the sauce is boiling, put in a clove of garlic with a cut, but remove it before you pass the sauce through the sieve. Source: This old-fashioned recipe is re-published by EastmanPublishing.com from The Cook's Decameron: A Study In Taste by Mrs. W. G. Waters - circa 1901 Tomato Sauce Piquante - Recipe Two Ingredients: Ham, butter, onion, carrot, celery, bay leaf, thyme, cloves, peppercorns, vinegar, Chablis, stock, tomatoes, Velute or Espagnole sauce, castor sugar, lemon. Cut up an ounce of ham, half an onion, half a carrot, half a stick of celery very fine, and fry them in butter together with a bay leaf, a sprig of thyme, one clove and four peppercorns. Over this pour a third of a cup of vinegar, and when the liquid is all absorbed, add half a glass of Chablis and a cup of stock. Then add six tomatoes cut up and strained of all their liquid. Cook this in a covered stewpan and pass it through a sieve, but see that none of the bay leaf or thyme goes through. Mix this sauce with an equal quantity of Velute (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again and at the last add a teaspoonful of castor sugar, the juice of half a lemon, and an ounce of fresh butter. (Another tomato sauce may be made like this, but use stock instead of vinegar and leave out the lemon juice and sugar.) Source: This old-fashioned recipe is re-published by EastmanPublishing.com from The Cook's Decameron: A Study In Taste by Mrs. W. G. Waters - circa 1901 Tomato Sauce - Recipe Three Ingredients: Tomatoes, water or gravy, vinegar, lemon juice, cayenne pepper, salt. Skin a dozen fine tomatoes, set them in a pan and heat in a little water or gravy, beat them up with a little vinegar, lemon juice, cayenne pepper, and salt; some people like the yolk of an egg, well beaten added. Strain or not, as may be preferred. Source: This old-fashioned recipe is re-published by EastmanPublishing.com from The Jewish Manual; or Practical Information in Jewish And Modern Cookery. London: 1846 Tomato Sauce - Recipe Four Ingredients: Butter, onion, flour, tomatoes, sugar, salt, pepper, red pepper, vinegar, tomato catsup. Brown one tablespoon butter with one minced onion, then add one tablespoon of flour. When brown stir in two cups of tomatoes which have previously been cooked and strained, add also one teaspoon of sugar, a pinch of salt, pepper, and red pepper, also one tablespoon of vinegar and one tablespoon of tomato catsup. Source: This old-fashioned recipe is re-published by EastmanPublishing.com from The International Jewish Cook Book by Florence Kreisler Greenbaum Instructor in Cooking and Domestic Science - 1919
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