Horse-Radish Sauce (cold)
From French dishes for American tables, 1886
Presented as published in 1886. 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
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 63. The excerpt below is the record exactly as published.
Horse-Radish Sauce (cold). Grate four ounces of horse-radish, to which add four ounces of bread-crumbs, and press through a sieve ; add a glass of cream, a pinch of salt, and a tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.