vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beurre de Raifort (Horseradish Butter)
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 150. The excerpt below is the record exactly as published.
Beurre de Raifort {Horseradish Butter). — Wash a stick of horseradish, scrape off the outer skin, and grate finely the white part. Mix with 8 oz. butter, 1 teaspoonful chilli vinegar, and a teaspoonful of lemon-juice ; season with pepper and salt
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