vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Sauce
From The art of German cooking and baking, 1922
Serves 6
Presented as published in 1922. 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
91Calories
3 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein2.6 g
Carbohydrates21 g
Fiber3.8 g
Sugars17 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.9 mg
Potassium490 mg
Calcium25 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A181 mcg
Vitamin E1.7 mg
Vitamin K6.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate17 mcg
Choline5.3 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 114. The excerpt below is the record exactly as published.
APRICOT SAUCE. Quantity for 6 Persons. The ingredients and preparation are the same as given under No. 11, Peach Sauce.
Cook this with the app: pantry check, scaling, and the assistant.