Horseradish Sauce
From Dining in--Minneapolis/St. Paul cookbook, 1900
Horseradish sauce is expensive but popular.
Presented as published in 1900. 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
302Calories
5 gProtein
23 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories302 kcal
Protein5 g
Carbohydrates23 g
Fiber4 g
Sugars11 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.4 g
Cholesterol62 mg
Sodium769 mg
Potassium604 mg
Calcium211 mg
Iron1.3 mg
Magnesium46 mg
Phosphorus167 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate70 mcg
Choline8.2 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 23. The excerpt below is the record exactly as published.
HORSERADISH SAUCE (about 10 pounds) . Preheat oven to 450°. . Melt the butter in a saucepan over low heat. Place the roast, fat and round side up, in a shallow roasting pan. Rub entire surface with salt, pepper, and seasoned salt to taste. Brush on the melted butter. . Roast in preheated oven 20 minutes. . Add 1 cup water to bottom of pan. Reduce temperature to 350° and roast 1% to 2 hours longer for a rare roast, or until a meat thermo- meter registers 130°. Remove from oven and reserve % cup of the hot drippings for the Yorkshire Pudding. Loosely cover the roast with aluminum foil and let stand 15 to 20 minutes. . To carve, stand the roast on its wide flat side and slice horizontally across the grain then down along the rib bone; allow one slice per person. Place the slices on six warmed plates. Drizzle the remaining pan drippings over each and serve with the Horseradish Sauce. Accompany with the Yorkshire Pudding and Stuffed Tomato. Note: Adjust the roasting time (step 4) to 15 minutes per pound fora medium-rare roast, 18 minutes per pound for one well done. Instruct the butcher to cut the roast so that it will be easy to carve. JAXCGAEE HORSERADISH SAUCE %2 cup grated fresh 1 tablespoon Worcestershire horseradish sauce Ya cupsourcream Pinch of salt
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