Horseradish Butter
From The "Queen" cookery books: Entrees, 1901
Delicious with beef, hot or cold.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 111. The excerpt below is the record exactly as published.
Horseradish Butter: G-rate down as finely as possible some horseradish and pound it to a smooth paste with an equal quantity of fresh butter, sieve it and finish off with a drop or two of chilli vinegar
Cook this with the app: pantry check, scaling, and the assistant.