vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Butter
From The encyclopaedia of practical cookery, 1892
Serves 4
This butter is delicious spread over broiled steak.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 125. The excerpt below is the record exactly as published.
Horseradish Butter. — (1) This is prepared by pound- ing grated Horseradish and butter, and adding salt to taste. The quantity of Horseradish to lib. of butter depends upon how strong the taste is required. (2) Pound in a mortar 1 teaspoonful of grated Horse- radish with loz. of butter, and season with about j salt- spoonful of cayenne
Cook this with the app: pantry check, scaling, and the assistant.