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Horse-radish Sauce
From Banquets of the nations, 1911
Serves 4
Use white stock in place of cream for kosher with meat.
Presented as published in 1911. 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
27Calories
0 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein0.3 g
Carbohydrates2.5 g
Fiber0.2 g
Sugars2 g
Total Fat1.7 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.6 mg
Sodium32 mg
Potassium25 mg
Calcium12 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.5 mcg
Choline1.5 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 87. The excerpt below is the record exactly as published.
Horse-radish Sauce. Mix a teaspoonful of mustard, two tablespoonfuls of well- whipped cream, and one of wine vinegar ; add a little salt, a tablespoonful of grated horseradish, and a teaspoonful of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.