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Brown Caper Sauce
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
520Calories
30 gProtein
18 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein30 g
Carbohydrates18 g
Fiber7.9 g
Sugars0.6 g
Total Fat39 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium5582 mg
Potassium881 mg
Calcium96 mg
Iron4.2 mg
Magnesium97 mg
Phosphorus300 mg
Zinc3.3 mg
Copper0.9 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A9.6 mcg
Vitamin E1.2 mg
Vitamin K34 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.9 mg
Folate120 mcg
Choline8.9 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 114. The excerpt below is the record exactly as published.
Brown Caper Sauce. Dry the capers, so that the coarse vinegar in which they are preserved does not cling about them. Cut each caper into four pieces, and mix them into good brown sauce
Cook this with the app: pantry check, scaling, and the assistant.