Horse Radish Sauce for the Boiled Meat

Name: Horse Radish Sauce for the Boiled Meat
Ingredients: x egg; I i cupful clear broth; Some horse radish; Salt aud pepper; A little vinegar; and nutmeg

From The Samaritan cookery book, 1903

Recipe by Mrs. J. Fox, 158 Sauchiehall Street, Glasgow.

Presented as published in 1903. 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

157Calories

12 gProtein

9 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories157 kcal

Protein12 g

Carbohydrates8.7 g

Fiber0 g

Sugars3.9 g

Total Fat7.6 g

Saturated Fat2.3 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol193 mg

Sodium409 mg

Potassium317 mg

Calcium35 mg

Iron1.4 mg

Magnesium15 mg

Phosphorus163 mg

Zinc1 mg

Copper0.2 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0.5 mg

Vitamin A82 mcg

Vitamin E0.6 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.8 mg

Folate35 mcg

Choline169 mg

Caffeine0 mg

Water256 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 80. The excerpt below is the record exactly as published.

Horse Radish Sauce for the Boiled Meat. x egg. I i cupful clear broth. Some horse radish. | Salt aud pepper. A little vinegar and nutmeg

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