pescatariannut-freesoy-freeshellfish-free
Caper Sauce
From The new practical housekeeping, 1890
Serves 6
Never let the sauce boil after adding capers.
Presented as published in 1890. 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
15Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories15 kcal
Protein1.2 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium124 mg
Potassium22 mg
Calcium7.5 mg
Iron0.3 mg
Magnesium2.7 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.6 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.8 mcg
Choline25 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 91. The excerpt below is the record exactly as published.
a pint drawn butter sauce add three table» spoons capers, either whole or chopped once or twice; a hard boiled egg chopped fine may be added, or just after taking from fire stir in yolk of an egg beaten with teaspoon water. If to be served with fish flavor with teaspoon each lemon ji*ce and essence of anchovy. Or chop two tablespoons capers and add them to a half pint drawn butter, with piece of lemon, teaspoon Worcestershire sauce and a pinch cayenne ; put on fire and simmer a few minutes; mix a teaspoon flour with a very little cold water and add to sauce. Mutton Caper Sauce
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