Horse-Radish and Celery Sauces
From Evans' recipe cookery book, 1900
This sauce is for cold meat.
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 40. The excerpt below is the record exactly as published.
HORSE-RADISH AND CELERY SAUCES. Ingredients. Horse-Radish (or Celery). Vinegar. Condensed Milk. Sugar
Cook this with the app: pantry check, scaling, and the assistant.