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Caper Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve with boiled fish.
Presented as published in 1885. 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
934Calories
20 gProtein
59 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories934 kcal
Protein20 g
Carbohydrates59 g
Fiber2.1 g
Sugars20 g
Total Fat69 g
Saturated Fat17 g
Monounsaturated Fat29 g
Polyunsaturated Fat20 g
Cholesterol30 mg
Sodium2269 mg
Potassium752 mg
Calcium562 mg
Iron2.8 mg
Magnesium76 mg
Phosphorus482 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C4.2 mg
Vitamin A651 mcg
Vitamin E2.1 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.1 mg
Folate59 mcg
Choline73 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 118. The excerpt below is the record exactly as published.
CAPER SAUCE. Thoroughly clean a pike, drawing the intestines from a small cut near the gills to avoid splitting the fish ; fasten the FISH AND SHELLFISH (POISSON). 20S head and tail of the fish together so that it forms a circle, and then lay it on the drainer of a fish-kettle, or tie it in a cloth if it is to be boiled in an ordinary saucepan \ cover the fish with cold water, add half a cupful each of salt and vine- gar, place the kettle over the fire, and boil the fish gently until a fin can be easily pulled out ; then dish it without break- ing it, and serve it with a bowl of caper sauce, which is to be made while the fish is being boiled. CAFER SAUCE. Make a pint of white sauce, and let it boil for two min- utes ; chop two tablespoonfuls of capers
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