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Horseradish Sauce
From Harper's cook book encyclopædia, 1902
Serves 1
Water may be used instead of gravy.
Presented as published in 1902. 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
491Calories
12 gProtein
67 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein12 g
Carbohydrates67 g
Fiber3 g
Sugars5.9 g
Total Fat25 g
Saturated Fat9.3 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.9 g
Cholesterol52 mg
Sodium4777 mg
Potassium392 mg
Calcium190 mg
Iron1.8 mg
Magnesium46 mg
Phosphorus246 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C8.3 mg
Vitamin A90 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate48 mcg
Choline9.3 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 386. The excerpt below is the record exactly as published.
Horseradish Sauce. — Grate two table-spoonfuls of horseradish, put it into a stewpan with half a pint of good brown gravy, and let it stand by the side of the fire until quite hot. Add a teaspoonful of mixed mustard, a clove of garlic pounded with a lit- tle butter, and a dessert-spoonful of vinegar. Just before serving stir in three table - spoonfuls of whipped cre
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