vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caper Sauce
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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
516Calories
1 gProtein
0 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein0.7 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat58 g
Saturated Fat37 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol154 mg
Sodium562 mg
Potassium19 mg
Calcium19 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A491 mcg
Vitamin E1.7 mg
Vitamin K6.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline14 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 73. The excerpt below is the record exactly as published.
CAPER SAUCE. To a pint of drawn butter, add three table-spoons of capers
Cook this with the app: pantry check, scaling, and the assistant.