vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Apricot Sauce
From Banquets of the nations, 1911
Serves 1
Thicken to a thin cream consistency.
Presented as published in 1911. 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
738Calories
14 gProtein
143 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories738 kcal
Protein14 g
Carbohydrates143 g
Fiber0.2 g
Sugars32 g
Total Fat25 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol66 mg
Sodium2976 mg
Potassium600 mg
Calcium80 mg
Iron7.8 mg
Magnesium78 mg
Phosphorus186 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A5.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate165 mcg
Choline24 mg
Caffeine0 mg
Water571 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.
apricot sauce. Apricot Sauce. Put two ounces of apricot jam, one gill of water, and an ounce of butter in a pan, and when thoroughly mixed and boiled up pass through a sieve. Put back again in the pan with two glasses of sherry and a pinch of sugar. When boiled up, thicken to a thin cream consistency by adding a little Indian corn flour
Cook this with the app: pantry check, scaling, and the assistant.