Caper Sauce
From Principles of food preparation, 1914
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 38. The excerpt below is the record exactly as published.
Caper Sauce Proceed as for White Sauce (see Chapter II, page 9). When sauce is cooked, add a generous tablespoonful of capers to every cup of sauce.
Cook this with the app: pantry check, scaling, and the assistant.