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Sauce (Caper) for Boiled Mutton
From Recipes for the million, 1891
Serves 6
Pickled nasturtiums are a good substitute for capers.
Presented as published in 1891. 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
172Calories
0 gProtein
0 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein0.3 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat19 g
Saturated Fat12 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol51 mg
Sodium70 mg
Potassium6.9 mg
Calcium6.9 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A164 mcg
Vitamin E0.6 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline4.7 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 192. The excerpt below is the record exactly as published.
AUCE (CAPER), for Boiled Mutton. — Stir two tablespoonfuls of minced capers into a third of a pint of melted butter ; add a little of the vinegar
Cook this with the app: pantry check, scaling, and the assistant.