Horse-radish Sauce
From The profession of cookery, from a French point of view, 1894
Serve hot.
Presented as published in 1894. 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
806Calories
5 gProtein
9 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories806 kcal
Protein4.7 g
Carbohydrates8.9 g
Fiber0 g
Sugars0 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium2382 mg
Potassium228 mg
Calcium146 mg
Iron0 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Horse-radish Sauce. Pare off tlie outer skin, then scrape or grate an ounce of liorse-radisli ; slightly thicken a cupful of cream or cream and milk, put the horse-radish into it with half a teaspoonful of salt and a lump of sugar ; make the sauce very hot, and just before bringing to table stir in a spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.