Horseradish Sauce
From Common-sense papers on cookery, 1880
Do not warm the sauce as it spoils the flavor.
Presented as published in 1880. 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
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 84. The excerpt below is the record exactly as published.
horseradish sauce proceed as follows : — Take a stick or two of horseradish, and send it through a coarse grater till you have sufficient pulp to fill, say, a couple of table- Christmas Cheer. 207 spoons. This grating process, like chopping onions, is far from pleasant, as it makes one cry. Next dis- solve about a tea-spoonful of Swiss milk in a little ordinary milk — say two table-spoonfuls of the latter — and mix in about a tea-spoonful of made mustard and a tea-spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.