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Caper Sauce
From Modern cookery, in all its branches, 1884
Serves 6
Pickled nasturtiums can be used as an alternative to capers.
Presented as published in 1884. 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
173Calories
0 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein0.5 g
Carbohydrates0.6 g
Fiber0.4 g
Sugars0.1 g
Total Fat19 g
Saturated Fat12 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol51 mg
Sodium296 mg
Potassium11 mg
Calcium11 mg
Iron0.2 mg
Magnesium4.6 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A163 mcg
Vitamin E0.7 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline5.3 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 131. The excerpt below is the record exactly as published.
CAPER SAUCE. Stir into the third of a pint of good melted butter from three to four dessertspoonsful of capers ; add a little of the vinegar
Cook this with the app: pantry check, scaling, and the assistant.