Horseradish Sauce

Ingredients

• two tablespoonfuls of soft white crumbs of bread
• two tablespoonfuls of grated horseradish
• cream or milk
• one-quarter teaspoonful of salt
• one-quarter teaspoonful of sugar
• two tablespoonfuls of vinegar

Method

1. 1

   Mix together the soft white crumbs of bread and grated horseradish.

2. 2

   Cover them with cream or milk, and let soak for two hours.

3. 3

   Then rub them through a sieve and add salt, sugar, and vinegar.

4. 4

   Enough milk should be used to give it the consistency of cream.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 104. The excerpt below is the record exactly as published.

two tablespoonfuls of soft white crumbs of bread, and two tablespoonfuls of grated horseradish. Cover them with cream or milk, and let soak for two hours. Then rub them through a sieve^ and add one- quarter teaspoonful of salt, one-quarter teaspoonful of sugar, and two tablespoonfuls of vinegar. Enough milk should be used to give it the consistency of cream. This sauce will keep in a cool place for several days. HORSERADISH SAUCE. Into a cupful of drawn butter beat a great spoonful of grated horseradish wet with lemon juice, and work to creamy whiteness. ANCHOVY SAUCE. Beat a tablespoonful of anchovy paste into a cupful of drawn butter, adding the juice of half a lemon and a dash of cayenne or paprika. TOMATO SAUCE. Peel and slice a quart of tomatoes; cook twenty min- utes and strain through a coarse bag into a saucepan. 2U KIRMESS COOK BOOK. Season with a teaspoonful of onion juice^ one of sugar^ a little salt and pepper, and when it boils stir in a table- spoonful of butter cooked to a roux with one of flour. Simmer two minutes and serve. CREAMY SAUCE. Mrs, W. F. Toffey. One cup powdered sugar, one-half cup butter, one- quarter cup of cream or milk

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