Horseradish Sauce

Ingredients

• 4 T grated horseradish
• 4 T fine bread crumbs
• 1 t powdered sugar
• 2 T vinegar
• 3/4 t prepared mustard
• 1/2 t salt
• 1/2 t paprika
• 1/4 c cream

Method

1. 1

   Mix horseradish, bread crumbs, sugar, vinegar, mustard, salt, and paprika.

2. 2

   Heat in a double boiler, then add cream and reheat before serving.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 232. The excerpt below is the record exactly as published.

Horseradish Sauce. Horseradish Sauce Mix well together 4 T grated horseradish, 4 T fine bread crumbs, i t powdered sugar, 2 T vinegar, 3^ t prepared mustard, ^ t salt, }i t paprika, and heat in a double boiler. When hot add ^ c cream, or i c Medium White Sauce, reheat, and serve. Franconia Potatoes Pare and quarter medium sized potatoes, parboil for 5 m, drain, place in the roasting pan and baste with the meat. Corn Souffle See page 27, using 13^2 c fresh grated corn instead of canned. Currant Ice Make a syrup of 4 c water and 2 c sugar, add i c raisins, boil 10 m, strain, cool and add 2 c currant juice and ^ c orange juice and freeze. Tomato Cup Salad Select medium sized firm tomatoes, wash well, and cut a slice from the stem end of each. Scoop out the seeds and soft pulp, saving it for future use, sprinkle the inside of the tomatoes with salt, and invert for several minutes. Cut equal portions of cucumber and radish into ^ in. cubes, add the most solid portions of the tomato pulp, mix with salad dressing, and refill the tomato cups. Set in a cold place until ready to serve. Salted Triangles Beat I egg slightly, add 5/2 t salt

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