pescatariannut-freeegg-freesoy-free
Caper Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 384. The excerpt below is the record exactly as published.
Caper Sauce. — Blend 2 ozs. of butter with one table-spoonful of flour, and stir it into a saucepan containing the third part of a pint of boiling water; add equal quantities of shrimps and capers, pounded, about two dessert- spoonfuls of each, and boil for some minutes; remove the saucepan from the fire and stir in an ounce more of butter and two teaspoonfuls of whole capers
Cook this with the app: pantry check, scaling, and the assistant.