vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Caper Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. 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
261Calories
0 gProtein
1 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories261 kcal
Protein0.4 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.4 g
Total Fat29 g
Saturated Fat18 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol77 mg
Sodium38 mg
Potassium26 mg
Calcium10 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A246 mcg
Vitamin E0.9 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.7 mcg
Choline7.7 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 119. The excerpt below is the record exactly as published.
Caper Sauce make some melted butter, using instead of warm water the liquor in which the mutton has been boiled. Allow a tablespoonful of capers to half a pint of melted butter, squeeze a lemon into it
Cook this with the app: pantry check, scaling, and the assistant.