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Horseradish Sauce
From How we cook in Tennessee .., 1906
Serves 8
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
24Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein0.4 g
Carbohydrates5 g
Fiber1 g
Sugars4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium134 mg
Potassium75 mg
Calcium18 mg
Iron0.1 mg
Magnesium8.6 mg
Phosphorus11 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline2 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 17. The excerpt below is the record exactly as published.
Horseradish Sauce. — Mix together one teaspoon mustard, half cup vinegar, a heaping tablespoon of sugar, one cup grated horseradish and a little salt
Cook this with the app: pantry check, scaling, and the assistant.