{"id":3900,"slug":"caper-sauce","title":"CAPER SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 tablespoons butter.","3 tablespoons flour.","1-1/2 cups strained mutton broth (or hot water).","1/2 teaspoon salt.","1/8 teaspoon pepper.","1/2 cup capers"],"ingredients_norm":["butter","flour","strained mutton broth","salt","pepper","caper"],"steps":["Melt butter in a sauce-pan, add flour mixed with seasonings.","Stir to a paste and pour on slowly broth in which mutton was boiled, first removing fat.","Beat until smooth and glossy, add capers and heat to boiling point.","Serve in sauce-boat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:153","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a9fc9793e24cddcf520626b60fc449b9a66cb10b3d7989d609911490b57aa92a","created_at":"2026-08-02T15:46:46Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/caper-sauce"}