I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959.
All recipes that use tomato paste just say "1/2 can tomato paste (italian style)" without giving any weights or other measurements.
So, did tomato paste only come in one size in the 1950s? If so, which size was it? And would "italian style" denote anything special like it containing herbs or anything like it?
(I'd like to try some of the recipes at some point, but currently I've got no idea how much to use and if it should be anything other than plain tomato paste...)