vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Butter Sauce with Capers
From The encyclopædia of practical cookery, 1890
Serves 1
Recommended by Soyer.
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 110. The excerpt below is the record exactly as published.
12 table-spoonfuls of butter sauce (melted buttei’) in a saucepan, and when just on the point of boiling add 3 table-spoonfuls of Capers and 2oz. more of fresh butter ; stir until the butter is dissolved, and add a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.