Horseradish Sauce
From The book of plain cooking, 1904
Do not let it boil.
Presented as published in 1904. 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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 34. The excerpt below is the record exactly as published.
Horseradish Sauce Grate the horseradish as fine as possible, and PLAIN COOKING 113 mix with it a little salt, pepper, and mustard, and about a teaspoonful of castor sugar, also vinegar according to the amount of horse- radish, and a good quantity of cream
Cook this with the app: pantry check, scaling, and the assistant.