Caper Sauce
From Household cookery, 1905
Presented as published in 1905. 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
174Calories
10 gProtein
20 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein9.8 g
Carbohydrates20 g
Fiber0.8 g
Sugars13 g
Total Fat6.2 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium840 mg
Potassium402 mg
Calcium317 mg
Iron0.8 mg
Magnesium34 mg
Phosphorus262 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A200 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate28 mcg
Choline1.1 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 30. The excerpt below is the record exactly as published.
Caper Sauce \ pint white sauce. i dessert-spoonful vinegar. 2 table - spoonfuls chopped cape
Cook this with the app: pantry check, scaling, and the assistant.