Caper Sauce

Name: Caper Sauce
Ingredients: To half a pint of butter sauce; a dessert-spoonful of capers; a teaspoonful of the vinegar; a saltspoonful of salt; a quarter one of pepper (white)

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

570Calories

14 gProtein

51 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories570 kcal

Protein14 g

Carbohydrates51 g

Fiber5.5 g

Sugars37 g

Total Fat35 g

Saturated Fat6.4 g

Monounsaturated Fat15 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol0 mg

Sodium2886 mg

Potassium589 mg

Calcium75 mg

Iron2.6 mg

Magnesium108 mg

Phosphorus240 mg

Zinc1.8 mg

Copper0.3 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.7 mcg

Vitamin E4.9 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7 mg

Folate48 mcg

Choline63 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 113. The excerpt below is the record exactly as published.

CAPER SAUCE. To half a pint of butter sauce put a aessert-spoonful of capers — not chopped, it spoils the appearance — and a teaspoonful of the vinegar, a saltspoonful of salt, and a quarter one of pepper (white)

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