Caper Sauce
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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 Mother Hubbard's cupboard (1887), page 5. The excerpt below is the record exactly as published.
CAPER SAUCE. Two tablespoons of butter, one tablespoon of flour ; mix well ; pour on boiling water until it thickens; add one hard boiled egg, chopped fine, and two tablespoons of capers
Cook this with the app: pantry check, scaling, and the assistant.