Horse Radish Sauce

Name: Horse Radish Sauce
Ingredients: To a spoonful of mustard; add three table spoonfuls of vinegar; and a little sait; if you hâve it, put in two spoonfuls of cream; Grate into this as much horse radish as will thicken it

From La cuisine creole, 1885

Presented as published in 1885. 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

121Calories

1 gProtein

3 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories121 kcal

Protein1.4 g

Carbohydrates2.5 g

Fiber0.9 g

Sugars0.5 g

Total Fat11 g

Saturated Fat6 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol30 mg

Sodium192 mg

Potassium89 mg

Calcium35 mg

Iron0.3 mg

Magnesium11 mg

Phosphorus39 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.3 mg

Vitamin A0.7 mcg

Vitamin E0.1 mg

Vitamin K1.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.9 mcg

Choline1 mg

Caffeine0 mg

Water87 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 20. The excerpt below is the record exactly as published.

HOBSE RADISH SAUCE. To a spoonful of mustard add three table spoonfuls of vinegar and a little sait; if you hâve it, put in two spoonfuls of cream. Grate into this as much horse radish as will thicken it

Cook this with the app: pantry check, scaling, and the assistant.