Horseradish Sauce
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 53. The excerpt below is the record exactly as published.
HORSERADISH SAUCE Horseradish, 4 tablespoons. Bread-crumbs, 4 tablespoons. Powdered sugar, 1 teaspoon. Vinegar, 2 tablespoons. Salt, % teaspoon. Made mustard, % teaspoon, Hot cream, or white sauce, % cup
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