vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
If you have cream, use it instead of the milk.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
535Calories
4 gProtein
124 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein4.2 g
Carbohydrates124 g
Fiber0.1 g
Sugars123 g
Total Fat4.8 g
Saturated Fat2.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium60 mg
Potassium274 mg
Calcium167 mg
Iron0.2 mg
Magnesium22 mg
Phosphorus130 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C40 mg
Vitamin A60 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Choline23 mg
Caffeine0 mg
Water280 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 138. The excerpt below is the record exactly as published.
Apricot Sauce. One cupful of canned apricot f one of sugar, one of milk, one table-spoonful of corn- starch, half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.