Horseradish Sauce
From Buckmaster's cookery, 1887
The horseradish should be young. A little vinegar is sometimes added.
Presented as published in 1887. 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
833Calories
5 gProtein
16 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories833 kcal
Protein5.1 g
Carbohydrates16 g
Fiber0.9 g
Sugars6.4 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium167 mg
Potassium297 mg
Calcium159 mg
Iron0.1 mg
Magnesium22 mg
Phosphorus142 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline1.8 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 95. The excerpt below is the record exactly as published.
HORSERADISH SAUCE. TO MAKE HALF A PINT. Ingredients. Horseradish. Cream. Pounded Loaf Sugar. 1. Boil half a pint of rich cream or new milk. 2. Add one ounce of finely-grated horseradish, a tea- spoonful of loaf sugar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.