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Horseradish Dressing
From The home cook book, 1905
Serves 1
Serve with salads.
Presented as published in 1905. 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
217Calories
5 gProtein
26 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories217 kcal
Protein5 g
Carbohydrates26 g
Fiber8.3 g
Sugars10 g
Total Fat14 g
Saturated Fat6.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol33 mg
Sodium200 mg
Potassium694 mg
Calcium107 mg
Iron2.2 mg
Magnesium56 mg
Phosphorus128 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C36 mg
Vitamin A603 mcg
Vitamin E7.8 mg
Vitamin K21 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate57 mcg
Choline24 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 91. The excerpt below is the record exactly as published.
HORSERADISH DRESSING Mix three tablespoons of fresh grated horseradish with a tablespoon of vinegar or of lemon- juice and a pinch of salt. Then stir in three tablespoons of whipped cream and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.