Dried Apricot Sauce
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
213Calories
3 gProtein
56 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein3 g
Carbohydrates56 g
Fiber6.5 g
Sugars49 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium1028 mg
Calcium48 mg
Iron2.4 mg
Magnesium28 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A160 mcg
Vitamin E3.8 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate7.5 mcg
Choline12 mg
Caffeine0 mg
Water189 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 22. The excerpt below is the record exactly as published.
DRIED APRICOT SAUCE Wash and pick over dried apricots, soak over night in cold water to cover. Cook until soft and quite dry, in the water in which they were soaked. Rub through a sieve and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.