Apricot Sauce

Name: Apricot Sauce
Ingredients: Simmer half a pound of apricot jam.; in half a pint of water.; thicken with a good teaspoonful of arrowroot.; add a wineglass of maraschino.; and a little carmine.

From Home cookery, 1898

Presented as published in 1898. 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

550Calories

2 gProtein

146 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories550 kcal

Protein1.7 g

Carbohydrates146 g

Fiber0.7 g

Sugars98 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium98 mg

Potassium188 mg

Calcium53 mg

Iron1.2 mg

Magnesium12 mg

Phosphorus9.3 mg

Zinc0.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A23 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate11 mcg

Choline0.9 mg

Caffeine0 mg

Water317 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 44. The excerpt below is the record exactly as published.

apricot sauce round. This pudding is excellent baked. I03 Apricot Sauce. Simmer half a pound of apricot jam in half a pint of water for ten minutes ; strain ; thicken with a good tea- spoonful of arrowroot ; add a wineglass of maraschino and a little carmine.

Cook this with the app: pantry check, scaling, and the assistant.