Horseradish Sauce

Name: Horseradish Sauce
Ingredients: 3 tablespoons of horseradish; 4 cup of thick, sour cream, and; 1 tablespoon vinegar; 1 tablespoon corn syrup, or; 4 tablespoons of condensed milk

From Foods that will win the war, 1918

Presented as published in 1918. 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

732Calories

9 gProtein

67 gCarbs

49 gFat

Full nutrition (33 nutrients)

Calories732 kcal

Protein9 g

Carbohydrates67 g

Fiber1.5 g

Sugars61 g

Total Fat49 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat0.4 g

Cholesterol147 mg

Sodium324 mg

Potassium512 mg

Calcium320 mg

Iron0.3 mg

Magnesium40 mg

Phosphorus277 mg

Zinc1.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C13 mg

Vitamin A57 mcg

Vitamin E0.1 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate34 mcg

Choline72 mg

Caffeine0 mg

Water146 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 22. The excerpt below is the record exactly as published.

HORSERADISH SAUCE TO SERVE WITH CEFT-OVER SOUP MEAT 3 tablespoons of horseradish 4 cup of thick, sour cream, and 1 tablespoon vinegar 1 tablespoon corn syrup, or + teaspoon salt 4 tablespoons of condensed milk

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