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Melted Butter with Capers
From The encyclopædia of practical cookery, 1890
Serves 6
For Fish.
Presented as published in 1890. 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
535Calories
1 gProtein
4 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein1.4 g
Carbohydrates3.7 g
Fiber0.1 g
Sugars3.4 g
Total Fat58 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol156 mg
Sodium166 mg
Potassium33 mg
Calcium25 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A492 mcg
Vitamin E1.8 mg
Vitamin K6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.2 mcg
Choline16 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 110. The excerpt below is the record exactly as published.
1 pint of melted butter, into which put a small piece of glaze, and when the sauce is ready for serving stir into it 2 table-spoonfuls of choice Capers, salt and pepper to taste, and 1 table-spoonful of essence of anchovies
Cook this with the app: pantry check, scaling, and the assistant.