Excellent Horseradish Sauce
From Modern cookery, in all its branches, 1884
Serves 1
Common English salad-mixture can be added for cold serving.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 129. The excerpt below is the record exactly as published.
EXCELLENT HORSERADISH SAUCE. ( To serve hot or cold with roast beef.) Wash and wipe a stick of young horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large tablespoonsful) of it mix a small teaspoonful of salt and four tablespoonsful of good cream ; stir in briskly, and by CHAP, V.] SAUCES, 119 degrees, three dessertspoonsful of vinegar, one of which should be chili vinegar when the horseradish is mild
Cook this with the app: pantry check, scaling, and the assistant.