fish-freeshellfish-free
Horse-Radish Sauce
From Soyer's standard cookery, 1912
Serves 1
Serve with braised or roast beef.
Presented as published in 1912. 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
807Calories
25 gProtein
76 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories807 kcal
Protein25 g
Carbohydrates76 g
Fiber9.4 g
Sugars49 g
Total Fat45 g
Saturated Fat9.8 g
Monounsaturated Fat19 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol367 mg
Sodium3973 mg
Potassium1004 mg
Calcium206 mg
Iron4.5 mg
Magnesium146 mg
Phosphorus452 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D1.8 mcg
Vitamin C36 mg
Vitamin A130 mcg
Vitamin E5.7 mg
Vitamin K5.3 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate195 mcg
Choline352 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 40. The excerpt below is the record exactly as published.
Horse-Radish Sauce. Rasp five ounces of horseradish and place in a stewpan with a gill of white consomme. Boil gently for twenty minutes and add a half pint of butter sauce and cream, and one-half ounce of breadcrumbs; thicken by reducing on a brisk fire and rub through sieve. Then thicken with the yolks of two eggs, and complete the seasoning with a pinch of salt and pepper, and a teaspoonful of mustard dissolved in a tablespoonful of vine- ga
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