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Australian Mutton, Boiled, and Caper Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or five persons. Probable cost: 2s.
Presented as published in 1892. 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
30Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein1.8 g
Carbohydrates3.3 g
Fiber0.9 g
Sugars2.2 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol4.4 mg
Sodium11 mg
Potassium197 mg
Calcium9.5 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus27 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate6.7 mcg
Choline6.1 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 187. The excerpt below is the record exactly as published.
Australian Mutton, Boiled, and Caper Sauce.— Make half a pint of caper sauce. Take the top off a tia of mutton
Cook this with the app: pantry check, scaling, and the assistant.