Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
83
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three eggs boiled hard
- two tablespoonsful of capers
- vinegar
Directions
1
This sauce is made like drawn butter with the addition of three eggs boiled hard and chopped fine. To be eaten with boiled fowl or fish. Caper sauce is also made like drawn butter, adding two tablespoonsful of capers with a little vinegar or the juice of a lemon.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive