Caper Sauce

Name: Caper Sauce
Ingredients: two ounces of butter; one and one-half ounces of flour; one-half a pint of water; two ounces of butter; the juice of one-half a lemon; two tablespoonfuls of capers

From Louis' every woman's cook book, 1910

Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 30. The excerpt below is the record exactly as published.

CAPER SAUCE <Z£ Cream two ounces of butter, add one and one-half ounces of flour and one-half a pint of water, stir on the fire till it comes to a boil. Work in two ounces of butter in small quantities, season, add the juice of one-half a lemon, and, lastly, two tablespoonfuls of capers

Cook this with the app: pantry check, scaling, and the assistant.