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Creme de Raifort, froide (Horseradish Cream, cold)
From The new century cookery book, 1901
Serves 1
This sauce pairs well with cold meats.
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
Nutrition per serving
521Calories
6 gProtein
28 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein5.9 g
Carbohydrates28 g
Fiber8.2 g
Sugars10 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.2 g
Cholesterol121 mg
Sodium1424 mg
Potassium727 mg
Calcium134 mg
Iron2.2 mg
Magnesium57 mg
Phosphorus154 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate51 mcg
Choline16 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 140. The excerpt below is the record exactly as published.
reme de JRaifort, fvoide (. Horseradish Cream, cold). — 1^ oz. grated horseradish, 1 gill thick cream, 1 tablespoonful white- wine vinegar, 1 teaspoonful caster sugar, £ teaspoonful powdered mustard, ^ saltspoonful salt, a pinch of cayenne
Cook this with the app: pantry check, scaling, and the assistant.