Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
107
Calories
0g
Protein
12g
Fat
0g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- one tablespoonful of capers
- 2 tablespoonfuls of vinegar
- 1/4 pint of melted butter
Directions
1
One tablespoonful of capers and 2 tablespoonfuls of vinegar. To prepare the capers mince 1/3 of them very fine, divide the rest in halves; put them in a 1/4 pint of melted butter or thickened gravy; stir them the same way as the melted butter or it will oil. A few leaves of parsley minced fine can be added to the sauce; keep the caper bottle corked closely; do not use any of the liquor; if the capers are not well covered with it they will spoil. This sauce is used with a boiled leg of mutton.
By Margaret Brown ·
Recipe sourced from
gutenberg