Caper Sauce
From Physical culture cook book, 1901
Best served with lamb or mutton.
Presented as published in 1901. 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
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 34. The excerpt below is the record exactly as published.
Caper Sauce (For lamb or mutton). — Make a drawn butter No. 2 and add one table- spoonful of cape
Cook this with the app: pantry check, scaling, and the assistant.