vegetarianpescatariangluten-freeegg-freefish-freeshellfish-free
Caper Sauce
From Soyer's standard cookery, 1912
Serves 1
Serve with boiled fish of all kinds.
Presented as published in 1912. 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
1111Calories
28 gProtein
96 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1111 kcal
Protein28 g
Carbohydrates96 g
Fiber8.3 g
Sugars74 g
Total Fat69 g
Saturated Fat13 g
Monounsaturated Fat30 g
Polyunsaturated Fat21 g
Omega-30.1 g
Cholesterol0 mg
Sodium6174 mg
Potassium1019 mg
Calcium102 mg
Iron4.2 mg
Magnesium199 mg
Phosphorus462 mg
Zinc3.4 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A1.2 mcg
Vitamin E9.8 mg
Vitamin K8.5 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate99 mcg
Choline126 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 35. The excerpt below is the record exactly as published.
Caper Sauce. This is a derivative of the Butter Sauce described previously, 46 STANDARD COOKERY. and needs only the addition of two tablespoonfuls of capers per pint of sauce
Cook this with the app: pantry check, scaling, and the assistant.