vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Horseradish can also be mixed with olive oil and vinegar.
Presented as published in 1907. 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
422Calories
10 gProtein
43 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein9.8 g
Carbohydrates43 g
Fiber2 g
Sugars37 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol253 mg
Sodium10030 mg
Potassium348 mg
Calcium157 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus196 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C15 mg
Vitamin A245 mcg
Vitamin E1.1 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate60 mcg
Choline166 mg
Caffeine0 mg
Water143 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 122. The excerpt below is the record exactly as published.
HORSERADISH SAUCE. To four tablespoons of freshly grated horseradish add the well beaten yolk of one egg, one saltspoon each of salt and sugar and six tablespoons of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.