Horseradish Sauce
From Common-sense papers on cookery, 1880
Swiss milk can be used as a substitute for cream.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 84. The excerpt below is the record exactly as published.
horseradish sauce. Horseradish sauce used to be made by mixing together grated horseradish with sugar, mustard, vinegar, and cream. There has, how- ever, been an admirable modern invention called Swiss milk, preserved in tins. When, therefore, you have any compound requiring cream and sugar, by using Swiss milk with ordinary milk you get an exactly similar result, at a far less cost. To make horseradish sauce proceed as follows : — Take a stick or two of horseradish
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