Apricot Sauce
From The practical cookbook, 1917
Presented as published in 1917. 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
57Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein1.7 g
Carbohydrates13 g
Fiber2.4 g
Sugars11 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium306 mg
Calcium15 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A114 mcg
Vitamin E1.1 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline3.3 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 28. The excerpt below is the record exactly as published.
Apricot sauce. Use ^ c. stewed and sifted apricot pulp
Cook this with the app: pantry check, scaling, and the assistant.