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Caper Sauce
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
10Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories9.6 kcal
Protein1.2 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.1 mg
Sodium237 mg
Potassium26 mg
Calcium11 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.7 mg
Vitamin A0.7 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate2.2 mcg
Choline3.6 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 110. The excerpt below is the record exactly as published.
Caper Sauce. Make a butter sauce, and stir into it one table-spoonful of lemon juice, two of capers, and one of essence of anchovy
Cook this with the app: pantry check, scaling, and the assistant.