Caper Sauce for Fish
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Larger capers are preferred for this sauce.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 40. The excerpt below is the record exactly as published.
CAPER SAUCE FOR FISH.— This is simply done by adding the capers whole, just as they are, to some kind of plain melted butter or white sauce
Cook this with the app: pantry check, scaling, and the assistant.