vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Caper Sauce
From The New century cook book, 1899
Serves 4
Pour part of it over the meat and the rest in the gravy boat.
Presented as published in 1899. 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 New century cook book (1899), page 36. The excerpt below is the record exactly as published.
Caper Sauce. Butter size of an egg and two teaspoonfuls of flour melted together, add one-half teacup hot water and about three table- spoonfuls of cape
Cook this with the app: pantry check, scaling, and the assistant.