Apricot Sauce
From Some simple Sunday suppers, 1895
Presented as published in 1895. 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
771Calories
11 gProtein
201 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories771 kcal
Protein11 g
Carbohydrates201 g
Fiber24 g
Sugars178 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium36 mg
Potassium3729 mg
Calcium172 mg
Iron8.5 mg
Magnesium100 mg
Phosphorus227 mg
Zinc1.3 mg
Copper1.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A581 mcg
Vitamin E14 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.3 mg
Folate27 mcg
Choline44 mg
Caffeine0 mg
Water686 g
As published
This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 8. The excerpt below is the record exactly as published.
Apricot Sauce. — Buy the best dried fruit (the California apricots are considered superior to all others) . Wash them thoroughly, then soak in cold wa- ter several hours until they are sufficiently swelled. Drain and put on the stove, in cold water, and cook slowly until they are tender, keeping them covered with the water all the time. Sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.