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Skate with Caper Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Serve either entire or in pieces.
Presented as published in 1892. 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
52Calories
4 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein3.5 g
Carbohydrates3.3 g
Fiber1.2 g
Sugars0.7 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.1 mg
Sodium1202 mg
Potassium148 mg
Calcium45 mg
Iron1.5 mg
Magnesium16 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K222 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate27 mcg
Choline11 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1817. The excerpt below is the record exactly as published.
kate, with Caper Sauce (another way).— Boil the skate in a vessel with water, vinegar, salt, pepper, a sliced onion, parsley, green onions, bay-leaves, and thyme
Cook this with the app: pantry check, scaling, and the assistant.