gluten-freenut-freeegg-freesoy-free
Caper Sauce for Fish
From Modern cookery, in all its branches, 1884
Serves 4
These substitutes may deepen the color more than desired.
Presented as published in 1884. 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
501Calories
2 gProtein
26 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein2 g
Carbohydrates26 g
Fiber0.8 g
Sugars18 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol119 mg
Sodium447 mg
Potassium67 mg
Calcium34 mg
Iron0.6 mg
Magnesium9.3 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C3.8 mg
Vitamin A369 mcg
Vitamin E1.5 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate9.1 mcg
Choline18 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 132. The excerpt below is the record exactly as published.
CAPER SAUCE FOR FISH. To nearly half a pint of very rich melted butter add six spoonsful of strong veal gravy or jelly, a tablespoonful of essence of anchovies, and some chili vinegar or cayenne, and from two to three tablespoons- ful of capers
Cook this with the app: pantry check, scaling, and the assistant.