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Horseradish Sauce

Name: Horseradish Sauce
Yield: 1 servings
Ingredients: four tablespoonfuls of horseradish; a little bouillon; fry in butter; several tablespoonfuls of cream; the yolks of a couple of eggs

From Kirmess cook book, 1907

Serves 1

Delicious.

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

As published

This recipe was extracted from Kirmess cook book (1907), page 67. The excerpt below is the record exactly as published.

horseradish sauce, given below, over it, and serve. HORSERADISH SAUCE. Grate four tablespoonfuls of horseradish, mix with a little bouUion, fry in butter. Add several tablespoonfuls of cream. Set oflf the stove, add the yolks of a couple of eggs

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