Caper Sauce
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4 kcal
Protein0.4 g
Carbohydrates0.8 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium404 mg
Potassium6.9 mg
Calcium6.9 mg
Iron0.3 mg
Magnesium5.7 mg
Phosphorus1.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K4.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4 mcg
Choline1.1 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
Caper Sauce. Make some melted butter and take two table- spoonfuls of capers with some of their liquor
Cook this with the app: pantry check, scaling, and the assistant.