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Apricot Sauce (Sauce aux Abricots)
From Cookery for every household, 1914
Serves 4
Apricot jam may be used instead of tinned fruit, but a little water must be used to thin it down while sieving. The wine or liqueur may be omitted, and any other flavouring added to taste.
Presented as published in 1914. 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
41Calories
0 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.5 g
Carbohydrates9.8 g
Fiber0.6 g
Sugars9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium83 mg
Calcium5.2 mg
Iron0.1 mg
Magnesium3.8 mg
Phosphorus8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.8 mcg
Choline1 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 307. The excerpt below is the record exactly as published.
Apricot Sauce (Sauce aux Abricots) 1 gill apricot puree. 1 gill water. 1 tea-sp. arrowroot or cornflour. 1 dessert-sp. sugar. 1 table-sp. sherry or 1 tea-sp. maraschino. 2 or 3 drops carmine
Cook this with the app: pantry check, scaling, and the assistant.