vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caper Sauce
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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
388Calories
1 gProtein
0 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein0.6 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium107 mg
Potassium15 mg
Calcium15 mg
Iron0.1 mg
Magnesium2.6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K4.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.6 mcg
Choline10 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 107. The excerpt below is the record exactly as published.
CAPER SAUOE. Mrs. Woodhull Condict Take two large tablespoonfuls of capers and a little vinegar; stir them for some time into a half pint of thick melted butter
Cook this with the app: pantry check, scaling, and the assistant.