vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
This sauce is often served with corned beef and beef au naturel.
Presented as published in 1902. 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
958Calories
18 gProtein
12 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories958 kcal
Protein18 g
Carbohydrates12 g
Fiber0.8 g
Sugars2.4 g
Total Fat104 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol645 mg
Sodium297 mg
Potassium429 mg
Calcium215 mg
Iron1.9 mg
Magnesium33 mg
Phosphorus342 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C6.2 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate61 mcg
Choline296 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 101. The excerpt below is the record exactly as published.
horseradish sauce giyen below over it, and serve. Horseradish Sauoe Grate the horseradish, fry in butter mixed with a little bouillon, add severa! tablespoons of rich cream, and cook until tender. Set off the stove, add the yolks of a couple of eggs
Cook this with the app: pantry check, scaling, and the assistant.