Caper Sauce I
From What to Have for Dinner, 1905
Presented as published in 1905. 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 What to Have for Dinner (1905) by Fannie Merritt Farmer, page 20. The excerpt below is the record exactly as published.
Caper Sauce I. or II. CAPER SAUCE I. 4 cup butter 13 cups mutton stock 3 tablespoons flour 4 cup capers Yolk 1 egg
Cook this with the app: pantry check, scaling, and the assistant.