vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caper Sauce
From A year's cookery, 1880
Serves 6
Best served with boiled leg of mutton.
Presented as published in 1880. 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
258Calories
0 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein0.3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat29 g
Saturated Fat18 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol77 mg
Sodium38 mg
Potassium9.2 mg
Calcium9.3 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus8.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A246 mcg
Vitamin E0.8 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline6.8 mg
Caffeine0 mg
Water9.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 99. The excerpt below is the record exactly as published.
Caper Sauce. Carrots, Mashed Parsnips. Potatoes. Hayrick Puddings. Cheese. Marketing. For the Day.— Half an Ox Kidney ; a well-hung Leg of Mutton for dinner, and another one, small, plump, and freshly killed, to prepare for dinner on Sunday week. Potatoes, Carrots, Parsnips. It is probable that Turnips will be too old for mashing, or they might be used. For To-mturrow.— One tin of preserved Salmon; half a pint of Mushrooms. Forced mushrooms are usually to be had at a cheap rate at this time of year. One tin of Bovill’s potted Partridge ; two-pennyworth of Radishes. Beeakfast. — Bloaters (January 3rd) ; Buttered Eggs (January 16th); Milk Toast (June 17th). Luncheon. — Toad-in-the-hole, made of the remains of sausages (January 15th) ; Stewed Prunes (February 27th). Dinnee. — Kidney Soup (February 27th) ; Boiled Leg of Mutton {see February 23rd). Caper Sauce. — Take a good tablespoonful of capers, and bruise them well with a wooden spoon. Make half a pint of good melted butter (July 17th), and stir the mashed capers into this. Taste the sauce ; if not sufficiently acid, add a little vinegar
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Cook this with the app: pantry check, scaling, and the assistant.