Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint stewed tomatoes
- 1 tablespoon each of butter
- 1 small chopped onion
- 1 branch chopped parsley
- 1 bay leaf •and 1 blade mace
- 1 blade mace
- parsley
- bay leaf
- mace
- pepper
- salt
Directions
Add 1 small chopped onion, 1 branch chopped parsley and i branch chopped celery to 1 pint stewed tomatoes, with 1 bay leaf •and 1 blade mace. Simmer slowly for 10 minutes. Rub to- P'ether until smooth 1 tablespoon each of butter and flour in a hot saucepan ; strain the sauce into the pan through a sieve, st^ir constantly until it boils, and add pepper and salt to taste. Any kind of chopped raw meat may be added if wanted stronger. It keeps well sealed, and it saves time to put up a few bottles, of the sauce when canning tomatoes in the fall.