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Horseradish Sauce

Name: Horseradish Sauce
Yield: 1 servings
Ingredients: Two oz. horseradish; 6 tablespoonfuls milk or cream; 3 dessertspoonfuls vinegar; 1 teaspoonful sugar; 3 dessertspoonfuls pepper

From The white ribbon cook book, 1894

Serves 1

Presented as published in 1894. 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

377Calories

3 gProtein

19 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories377 kcal

Protein3.2 g

Carbohydrates19 g

Fiber3.6 g

Sugars8.8 g

Total Fat33 g

Saturated Fat19 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol94 mg

Sodium259 mg

Potassium321 mg

Calcium119 mg

Iron0.9 mg

Magnesium33 mg

Phosphorus81 mg

Zinc0.8 mg

Copper0.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A1.9 mcg

Vitamin E0.1 mg

Vitamin K14 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate33 mcg

Choline4.5 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 40. The excerpt below is the record exactly as published.

Horseradish Sauce— Two oz. horseradish, 6 tablespoonfuls milk or cream, 3 dessertspoon- fuls vinegar, 1 teaspoonful sugar

Cook this with the app: pantry check, scaling, and the assistant.