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
- a pint of good melted butter from three to four dessertspoonsful of capers
- four dessertspoonsful of capers
- 4 dessertspoonsful
- vinegar
Directions
1
Stir into the third of a pint of good melted butter from three to four dessertspoonsful of capers; add a little of the vinegar, and dish the sauce as soon as it boils. Keep it stirred after the berries are added: part of them may be minced and a little chill vinegar substituted for their own. Pickled nasturtiums make a very good sauce, and their flavour is sometimes preferred to that of the capers. For a large joint, increase the quantity of butter to half a pint.
2
Melted butter, third of pint; capers, 3 to 4 dessertspoonsful.
By Eliza Acton ·
Recipe sourced from
gutenberg