Caper Sauce

Name: Caper Sauce
Ingredients: Add to white sauce; one tablespoonful of chopped capers; one tablespoonful of liquor from capers

From Berridge House recipe 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

Nutrition per serving

4Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories4 kcal

Protein0.4 g

Carbohydrates0.8 g

Fiber0.6 g

Sugars0.1 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium404 mg

Potassium6.9 mg

Calcium6.9 mg

Iron0.3 mg

Magnesium5.7 mg

Phosphorus1.7 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A1.2 mcg

Vitamin E0.2 mg

Vitamin K4.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4 mcg

Choline1.1 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 3. The excerpt below is the record exactly as published.

Caper Sauce Add to white sauce one tablespoonful of chopped capers, and one tablespoonful of liquor from capers

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