Horse-Radish Sauce, Hot (Sauce au Raifort)
From Cookery for every household, 1914
Serves 1
The yolk may be omitted if considered too rich.
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 294. The excerpt below is the record exactly as published.
Horse-Radish Sauce, Hot (Sauce au Raifort) 1 stick horse-radish. 1| gills good white sauce. 2 table-sps. cream. 1 yolk of egg. 1 tea-sp. vinegar or lemon juice. Seasoning
Cook this with the app: pantry check, scaling, and the assistant.