Capers and Samphire Stew

Name: Capers and Samphire Stew
Ingredients: a quarter of a pound of capers; as much samphire shred; half a pint of strong broth; as much white-wine; a bunch of sweet-herbs; a lemon shred small; the yolks of three or four eggs; a little parsley boiled green and chopp’d; some grated nutmeg; salt

From Old Cookery Books and Ancient Cuisine, 1886

Presented as published in 1886. 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

312Calories

18 gProtein

24 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories312 kcal

Protein18 g

Carbohydrates24 g

Fiber6.6 g

Sugars6.7 g

Total Fat19 g

Saturated Fat1.1 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.9 g

Cholesterol7.1 mg

Sodium3008 mg

Potassium456 mg

Calcium85 mg

Iron3.3 mg

Magnesium57 mg

Phosphorus94 mg

Zinc0.8 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A30 mcg

Vitamin E4.1 mg

Vitamin K101 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.6 mg

Folate56 mcg

Choline35 mg

Caffeine0 mg

Water433 g

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 33. The excerpt below is the record exactly as published.

a quarter of a pound of capers, as much samphire shred, half a pint of strong broth, as much white-wine, a bunch of sweet-herbs, a lemon shred small ; stew all these together till ’tis tender ; then take it off the fire, and thicken up the liquor with the yolks of three or four eggs, a little parsley boiled green and chopp’d, some grated nutmeg and salt

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