Horseradish Sauce

Ingredients

• a stick or two of horseradish
• about a tea-spoonful of Swiss milk
• two table-spoonfuls of the latter
• a tea-spoonful of made mustard
• a tea-spoonful of vinegar

Method

1. 1

   Grate horseradish to fill two tablespoons.

2. 2

   Dissolve Swiss milk in ordinary milk, mix in mustard and vinegar, then add horseradish pulp.

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 83. The excerpt below is the record exactly as published.

horseradish sauce. Horseradish sauce used to be made by mixing together grated horse- radish with sugar, mustard, vinegar, and cream. There has, however, 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, and send it through a coarse grater till you have sufficient pulp to fill, say, a couple of table- spoons. This grating process, like chopping onions, is far from pleasant, as it makes one cry. Next dis- solve about a tea-spoonful of Swiss milk in a little ordinary milk — say two table-spoonfuls of the latter — and mix in about a tea-spoonful of made mustard and a tea-spoonful of vinegar

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