Horseradish Preparation

Ingredients

• 1 cupful grated horseradish
• 1/2 cup white vinegar
• 1 teaspoonful sugar
• 1/2 teaspoonful salt

Method

1. 1

   Add to 1 cupful grated horseradish 0.5 cup white vinegar, 1 teaspoonful sugar, and 0.5 teaspoonful salt; mix well together; put it into small glass jars with a cover; let it stand several hours; then serve with roasted meat or cold meats.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.

h 1 teaspoonful salt, V« teaspoonful white pepper ; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and V, teaspoonful of sugar to the sauce ; when this is well mixed add 3 tablespoonfuls whipped cream, and serve. Yinaigrette Sauce^ with Fine Herbs.— Chop fine an equal portion of chives, parsley, chervil and tarragon, Y^ cupful in all ; put 1 gill of fine salad oil into a bowl ; add V^ gill of vinegar, Yt tea* COLD SAUCES. 109 spoonfnl salt, a pinch of Cayenne pepper, stir 3 minutes ; add the chopped herbs, and senre. Benton Sauce. — Mix 1 teaspoonful dry English mustard with 1 teaspoonful sugar, Vt teaspoonful salt ; add slowly 4 table- apoonf uls white yinegar and 2 tablespoonf uls grated horseradish. Let it stand seyeral hours, and serve with cold meat Engllsli Mustard — How to mtx. — Put 2 tablespoonfuls mus- tard into a small bowl ; add Vg teaspoonful salt, the same of eugar ; moisten with 2 tablespoonfuls white yinegar; when this is well mixed add, drop by drop, 1 tablespoonful olive oil ; fill into a mus- tard cup, cover and let it stand 24 hours, then use. German Cream Sauce for Lettuce. — Mix Vt pint thick sour cream with y^ tablespoonful of vinegar, a sprinkle of salt, 1 table- apoonful sugar, and serve. Egg Sauce for Lettuce. — Fry 1 tablespoonful very fine-cut larding pork light brown and crisp ; mix it with 2 well-beaten eggs, 2 tablespoonfuls vinegar, a sprinkle of salt, and 1 tablespoonful sugar, and serve. Cold Game Sauce.— Put the yolk of 3 hard-boiled eggs into a bowl ; rub them fine ; add slowly, while stirring constantly, 4 table- spoonfuls oil, then add 2 tablespoonfuls French mustard, Ys gill of vinegar, 1 tablespoonful sugar, and 1 tablespoonful juniper berries. Bavigote Sauce. — Bub the yolks of 3 hard-boiled eggs fine ; add slowly, while stirring constantly, 4 tablespoonfuls oil ; then 1 even teaspoonful salt, Yt even teaspoonful white pepper, 1 table- spoonful fine-chopped capers, the same of fine-chopped parsley and olives; lastly 2 tablespoonfuls white vinegar and 1 tablespoonful tarragon vinegar. Sauce ii la Haltre d'HOtel. — Mix 1 tablespoonful flour with Vt <^^P <^old water ; add the yolks of 2 eggs, 1 even teaspoonful salt ; when this is well mixed add slowly lYt cup boiling water, place the saucepan over the fire, and stir till nearly boiling ; then add slowly^ 110 COLD SAUCEa in small pieooBi 2 otinoes batter^ y, teaspoonful nutmegs fh6 juioe of Ys lemon, and 1 tablespoonf ul fine-chopped parsley. Horseradish— How to prepare for the Table.— Add to 1 onpful grated horseradish Yt cup white vinegar

Cook this with the app: pantry check, scaling, and the assistant.