Horseradish Sauce
From A bachelors cupboard, 1906
English horseradish sauce is simply the root grated into vinegar, preferably Tarragon vinegar.
Presented as published in 1906. 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
196Calories
13 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein13 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.4 g
Total Fat15 g
Saturated Fat6.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol387 mg
Sodium150 mg
Potassium152 mg
Calcium90 mg
Iron1.8 mg
Magnesium18 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 50. The excerpt below is the record exactly as published.
the root of a plant bottled in vinegar. RADISH German horseradish sauce is grated horse- radish boiled either in gravy or water, to which yolks beaten up in cream and vinegar
Cook this with the app: pantry check, scaling, and the assistant.