Cream Horseradish Sauce
From Left overs, 1898
Excellent with leftover meats.
Presented as published in 1898. 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
330Calories
2 gProtein
10 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories330 kcal
Protein2.5 g
Carbohydrates10 g
Fiber2 g
Sugars4.8 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.2 g
Cholesterol90 mg
Sodium853 mg
Potassium233 mg
Calcium88 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate34 mcg
Choline3.9 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 16. The excerpt below is the record exactly as published.
Cream Horseradish Sauce This is one of the most delightful sauces to serve with left-over meats, especially beef. Press from the vinegar four tablespoonfuls of horseradish, add a quarter of a teaspoonful of salt, and work 62 LEFT OyERS in the yolk of an egg. Whip six table- spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.