Horse-radish Sauce
From The new practical housekeeping, 1890
Serves 6
Good with corned beef and almost any meat.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 93. The excerpt below is the record exactly as published.
&rse-radish Sauce. — Grate very fine a root of horse-radish, mix two tablespoons of it with a teaspoon salt and four tablespoons cream, stir brisKly and add by degrees a fourth tablespoon vinegar. Or, take four tablespoons horse-radish and mix well with one table- spoon each sugar and 'salt, one-half teaspoon pepper and two tea- spoons made mustard, with sufficient vinegar to give it the consis- tency of crc^nm. Especially ni^e with oornrd ])C('f, and acceptable with almost any meat. It is sometimes prepared by adding to two 116 CATSUPS AND SAUCES. tablespoons grated horse-radish
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.