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Apricot Sauce
From The art of German cooking and baking, 1922
Serves 2
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
109Calories
3 gProtein
25 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein3.2 g
Carbohydrates25 g
Fiber4.5 g
Sugars21 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium587 mg
Calcium29 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A218 mcg
Vitamin E2 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate20 mcg
Choline6.4 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 82. The excerpt below is the record exactly as published.
APRICOT SAUCE. Preparation and ingredients are the same as given under No. 52. Instead of cherries use 1 lb. of fresh or dried apricots
Cook this with the app: pantry check, scaling, and the assistant.