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Apricot Sauce
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
888Calories
3 gProtein
227 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein3.3 g
Carbohydrates227 g
Fiber4.7 g
Sugars223 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.4 mg
Potassium617 mg
Calcium33 mg
Iron1 mg
Magnesium24 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A227 mcg
Vitamin E2.1 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate21 mcg
Choline6.6 mg
Caffeine0 mg
Water204 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 96. The excerpt below is the record exactly as published.
APRICOT SAUCE. One cupful apricot pulp
Cook this with the app: pantry check, scaling, and the assistant.