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Horse-radish Sauce
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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
207Calories
1 gProtein
3 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein1.3 g
Carbohydrates3 g
Fiber0.2 g
Sugars0.5 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium38 mg
Potassium76 mg
Calcium40 mg
Iron0 mg
Magnesium5.6 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline0.6 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 115. The excerpt below is the record exactly as published.
Horse-radish Sauce {cold). Take off the stringy outside of the root, and pound the inside. Mix with cream till it is a smooth paste ; add salt and either French vinegar, lemon- juice, or Chablis wine
Cook this with the app: pantry check, scaling, and the assistant.