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Horseradish Bleach
From The farm cook & rule book, 1923
Serves 4
Effective for skin bleaching.
Presented as published in 1923. 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
41Calories
2 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein2 g
Carbohydrates3.7 g
Fiber0.2 g
Sugars3.5 g
Total Fat2.1 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol6.7 mg
Sodium91 mg
Potassium98 mg
Calcium74 mg
Iron0 mg
Magnesium7.8 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C1.6 mg
Vitamin A29 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.6 mcg
Choline9.3 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 134. The excerpt below is the record exactly as published.
Horseradish Bleach Select a medium-sized horseradish root and grate very fine. Cover with fresh buttermilk
Cook this with the app: pantry check, scaling, and the assistant.