Horse-Radish Sauce

Name: Horse-Radish Sauce
Yield: 3 servings
Ingredients: one tablespoonful of mustard; two tablespoonfuls of vinegar; one lb. of finely-rasped horse-radish; two oz. of powdered sugar; a little salt; one pint of cream; one lb. of bread-crumb steeped in milk and pressed

From A guide to modern cookery, 1909

Serves 3

Serve this sauce very cold with boiled and roast joints of beef.

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 36. The excerpt below is the record exactly as published.

HORSE-RADISH SAUCE Dilute one tablespoonful of mustard with two tablespoonfuls of vinegar in a basin, and add one Ib. of finely-rasped horse- radish, two oz. of powdered sugar, a little salt, one pint of cream, and one lb. of bread-crumb steeped in milk and pressed

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