Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | not in our table | 0 |
| Meat | not in our table | 0 |
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
- one cup of the liquor in which meat has been boiled
- two teaspoon- fuls of flour
- two table- spoonfuls of butter
- two dozen capers
- salt
Directions
One cup of the liquor in which meat has been boiled, two teaspoon- fuls of flour, rubbed smooth in a little water ; salt to taste ; two table- spoonfuls of butter, two dozen capers, or green nasturtium-seed ; heat the liquor to boiling, and skim before stirring in the flour, which must be perfectly free from lumps, and rubbed smooth in cold water ; stir until the sauce thickens evenly. When it has boiled about a minute, add the butter gradually, stirring each bit in well before putting ia more ; salt and drop in the capers. Let it just boil and turn into a sauce-boat.
CONFECTIONERY. 445