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Horse-Radish Sauce
From San Rafael cook book, 1906, 1906
Serves 1
This sauce will last several days.
Presented as published in 1906. 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
176Calories
1 gProtein
7 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein1.5 g
Carbohydrates7.2 g
Fiber0.8 g
Sugars4.3 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol45 mg
Sodium2462 mg
Potassium75 mg
Calcium40 mg
Iron0.3 mg
Magnesium9.8 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0.1 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.
HORSE-RADISH SAUCE— Mrs. Geo. Boyd. Ingredients: 3 or 4 tablespoons of cream, 4 tablespoons of grated horse-radish, 1 teaspoon of pounded sugar, 1 teaspoon of salt, 1/2 tea- spoon of pepper, 2 teaspoons of mustard, vinegar
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