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Apricot Sauce
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
554Calories
1 gProtein
142 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories554 kcal
Protein0.8 g
Carbohydrates142 g
Fiber0.2 g
Sugars100 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium156 mg
Calcium24 mg
Iron0.6 mg
Magnesium8.4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6.6 mcg
Water206 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 195. The excerpt below is the record exactly as published.
Apricot Sauce. 1 cup apricot juice. I 1 teaspoonf ul cornstarch or ^ cup sugar
Cook this with the app: pantry check, scaling, and the assistant.