pescatariangluten-freenut-freeegg-freesoy-free
Caper Sauce
From Consult me, 1902
Serves 4
This sauce can be used as a condiment for fish.
Presented as published in 1902. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.6 kcal
Protein0.2 g
Carbohydrates0.3 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium167 mg
Potassium2.8 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.5 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 106. The excerpt below is the record exactly as published.
CAPER SAUCE.— Melt some butter, chop the capers fine, boil them with the butter. An ounce of capers will be sufficient for a moderate sized sauce-boat. Add, if you like a little chopped parsley, and a little vinegar. More vinegar, a little cayenne, and essence* of anchovy
Cook this with the app: pantry check, scaling, and the assistant.