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Whiting with Caper Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two or three persons.
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
540Calories
5 gProtein
1 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein5.4 g
Carbohydrates0.6 g
Fiber0.3 g
Sugars0.2 g
Total Fat58 g
Saturated Fat36 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol170 mg
Sodium229 mg
Potassium94 mg
Calcium34 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0.4 mg
Vitamin A494 mcg
Vitamin E1.8 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.5 mcg
Choline31 mg
Caffeine0 mg
Water50 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 2278. The excerpt below is the record exactly as published.
Whiting with Gaper Sauce.— Cleanse, scrape, and dry two full-sized whitings, and score them on both sides to the depth of a quarter of an inch with a sharp knife. Sea- son with pepper and salt, lay them in a buttered baking-dish, and pour over them a large wine-glassful of light wine. Put them in the oven, and bake gently till done enough. Make the third of a pint of melted butter, stir into it the liquor from the fish, and add two table-spoonfuls of bruised capers
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