vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple and Horseradish Sauce
From Banquets of the nations, 1911
Serves 1
Best with carp, salmon, or trout.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
605Calories
3 gProtein
86 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein2.9 g
Carbohydrates86 g
Fiber15 g
Sugars64 g
Total Fat13 g
Saturated Fat6.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Cholesterol30 mg
Sodium263 mg
Potassium651 mg
Calcium79 mg
Iron1.3 mg
Magnesium34 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline22 mg
Caffeine0 mg
Water734 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 74. The excerpt below is the record exactly as published.
apple and horseradish sauce with a little of the liquor in which the carp has been braised, garnish the body with pieces of crayfish, and send to table. Apple and Horseradish Sauce. Pass three large cooked apples through a fine sieve, add to this four tablespoonfuls of finely grated horse- radish, half a pint of white sour wine, a small pinch of sugar, and last of all a couple of tablespoonfuls of thick cream
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