Cream Horseradish Sauce

Name: Cream Horseradish Sauce
Ingredients: 4 tb. horseradish; 2 tb. lemon juice; 1 tb. vinegar; 1 T. salt; Y2 T. sugar; f.g. cayenne; Y2 c. cream, whipped

From Canadian cook book, 1924

Presented as published in 1924. 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

124Calories

2 gProtein

18 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories124 kcal

Protein1.6 g

Carbohydrates18 g

Fiber2.1 g

Sugars14 g

Total Fat5.8 g

Saturated Fat3.4 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol18 mg

Sodium7254 mg

Potassium217 mg

Calcium65 mg

Iron0.4 mg

Magnesium21 mg

Phosphorus43 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C27 mg

Vitamin A45 mcg

Vitamin E0.2 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate41 mcg

Choline9.5 mg

Caffeine0 mg

Water109 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 31. The excerpt below is the record exactly as published.

CREAM HORSERADISH SAUCE. 4 tb. horseradish. 2 tb. lemon juice. 1 tb. vinegar. 1 T. salt. Y2 T. sugar. f.g. cayenne. onion juice. Y2 c. cream, whipped

Cook this with the app: pantry check, scaling, and the assistant.