Horse-radish Sauce, Cold (Sauce au Raifort)
From Cookery for every household, 1914
Serves 1
Sour cream can very well be used instead of fresh cream, or if neither is available use a little milk mixed with very fine bread-crumbs.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 304. The excerpt below is the record exactly as published.
Horse-radish Sauce, Cold (Sauce au Raifort) 1 stick of horse-radish. 1 table-sp. vinegar. 1 tea-sp. castor sugar. J tea-sp. made mustard. 1 gill cream or 2 table- sps. milk and 1 table- sp. bread-crum
Cook this with the app: pantry check, scaling, and the assistant.