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Sauce for Trout
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.1 kcal
Protein0.2 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium101 mg
Potassium2.7 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline0.3 mg
Caffeine0 mg
Water7.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 34. The excerpt below is the record exactly as published.
a table-spoonful of capers ; melt some but- ter with half a teaspoonful of flour, add to it pepper, salt, nutmeg, and last of all pour in half a spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.