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Leg of Mutton— Caper Sauce
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
609Calories
18 gProtein
44 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories609 kcal
Protein18 g
Carbohydrates44 g
Fiber4.7 g
Sugars19 g
Total Fat41 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat11 g
Cholesterol33 mg
Sodium14319 mg
Potassium1331 mg
Calcium350 mg
Iron4.6 mg
Magnesium80 mg
Phosphorus357 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C367 mg
Vitamin A866 mcg
Vitamin E2.1 mg
Vitamin K29 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)5 mg
Folate78 mcg
Choline43 mg
Caffeine0 mg
Water722 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 47. The excerpt below is the record exactly as published.
LEG OF MUTTON— CAPER SAUCE. Pare a nice leg of mutton as above, put it on to boil in a pot, filled with slightly salted cold water, add a bouquet of herbs and one sliced carrot. Boil one hour and a quarter, and serve with half a pint of caper sauce, made by putting two cups of hot Hollandaise sauce into a saucepan with a light handful of capers
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