pescatariangluten-freenut-freeegg-freesoy-freeshellfish-free
Cold Horseradish Sauce, English Style
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
278Calories
2 gProtein
4 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories278 kcal
Protein1.9 g
Carbohydrates4.3 g
Fiber0.4 g
Sugars0.8 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.1 g
Cholesterol80 mg
Sodium63 mg
Potassium110 mg
Calcium56 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline1.7 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 246. The excerpt below is the record exactly as published.
Cold horseradish sauce, English style. To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcester- shire sauce, and a spoonful of vinegar, mixed well. Then add one pint of stiff-whipped cream
Cook this with the app: pantry check, scaling, and the assistant.