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Caper Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Serve with boiled mutton or white fish.
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
Nutrition per serving
8Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.9 kcal
Protein0.8 g
Carbohydrates1.7 g
Fiber1.1 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium808 mg
Potassium14 mg
Calcium14 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus3.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A2.4 mcg
Vitamin E0.3 mg
Vitamin K8.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.9 mcg
Choline2.2 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 66. The excerpt below is the record exactly as published.
CAPER SAUCE. Drawn butter sauce and 1% C. capers.
Cook this with the app: pantry check, scaling, and the assistant.