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Apricot Sauce

Name: Apricot Sauce
Yield: 1 servings
Ingredients: % cup apricot jam; juice and grated rind of 1 lemon; 2 tablespoons sherry; % cup sugar; 1 cup water

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

789Calories

1 gProtein

205 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories789 kcal

Protein1.3 g

Carbohydrates205 g

Fiber0.5 g

Sugars170 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium256 mg

Potassium153 mg

Calcium43 mg

Iron1 mg

Magnesium12 mg

Phosphorus9.2 mg

Zinc0.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A16 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.9 mcg

Choline2.1 mg

Caffeine0 mg

Water318 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 53. The excerpt below is the record exactly as published.

APRICOT SAUCE— Mrs. Fronmuller. % cup apricot jam, juice and grated rind of 1 lemon, 2 tablespoons sherry, % cup sugar, 1 cup water

Cook this with the app: pantry check, scaling, and the assistant.