Brown Caper Sauce

Name: Brown Caper Sauce
Ingredients: 2 oz. clarified dripping; 1 sliced onion; l\ oz. flour; A pinch of salt; Thyme; H tablespoonful vinegar; 2 tablespoonsful capers

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

734Calories

7 gProtein

48 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories734 kcal

Protein6.7 g

Carbohydrates48 g

Fiber3.2 g

Sugars6.4 g

Total Fat58 g

Saturated Fat17 g

Monounsaturated Fat24 g

Polyunsaturated Fat13 g

Cholesterol58 mg

Sodium411 mg

Potassium290 mg

Calcium54 mg

Iron3.2 mg

Magnesium34 mg

Phosphorus93 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.7 mcg

Vitamin C13 mg

Vitamin A3.6 mcg

Vitamin E1.8 mg

Vitamin K4.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate101 mcg

Choline79 mg

Caffeine0 mg

Water167 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 44. The excerpt below is the record exactly as published.

BROWN CAPER SAUCE. Cooked meat bones. Bayleaf. 2 oz. clarified dripping. A few peppercorns. 1 sliced onion. A pinch of salt. Thyme. l\ oz. flour. Parsley. H tablespoonful vinegar. 2 tablespoonsful capers

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