vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caper Sauce
From Original White House Cookbook, 1887
Serves 4
Nasturtiums may be used as a substitute.
Presented as published in 1887. 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
387Calories
1 gProtein
0 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein0.5 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat44 g
Saturated Fat28 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol116 mg
Sodium436 mg
Potassium14 mg
Calcium14 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A368 mcg
Vitamin E1.3 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline10 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 99. The excerpt below is the record exactly as published.
CAPER SAUCE. Chop the capers a very little, unless quite small; make half a pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which they are sold
Cook this with the app: pantry check, scaling, and the assistant.