Caper Sauce
From True food values and their low costs, 1916
Sufficient for four persons.
Presented as published in 1916. 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
1548Calories
2 gProtein
1 gCarbs
175 gFat
Full nutrition (34 nutrients)
Calories1548 kcal
Protein2.1 g
Carbohydrates0.8 g
Fiber0.4 g
Sugars0.2 g
Total Fat175 g
Saturated Fat109 g
Monounsaturated Fat50 g
Polyunsaturated Fat6.5 g
Omega-30.7 g
Cholesterol463 mg
Sodium327 mg
Potassium57 mg
Calcium57 mg
Iron0.3 mg
Magnesium8.7 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A1474 mcg
Vitamin E5.1 mg
Vitamin K18 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.4 mcg
Choline41 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 36. The excerpt below is the record exactly as published.
caper sauce, it will be likedij It takes at least two hours to boil. Caper Sauce Take one cup of melted butter, stir into it one I and a half tablespoons chopped capers and two { teaspoons of vinega
Cook this with the app: pantry check, scaling, and the assistant.