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Apricot Sauce
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
202Calories
1 gProtein
10 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories202 kcal
Protein1.3 g
Carbohydrates10 g
Fiber0.4 g
Sugars8.1 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0 g
Cholesterol51 mg
Sodium10 mg
Potassium100 mg
Calcium33 mg
Iron0.1 mg
Magnesium5 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A19 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline0.6 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 250. The excerpt below is the record exactly as published.
APRICOT SAUCE 34 cup apricot pulp 84 cup whipping cream Sugar
Cook this with the app: pantry check, scaling, and the assistant.