Horseradish Sauce

Ingredients

• 4 T. horseradish
• 1/2 t. mustard
• 4 T. fine bread crumbs
• 1/4 t. paprica
• 1/2 t. salt
• 2 T. vinegar
• 1 t. powdered sugar
• 1 i). white sauce

Method

1. 1

   Mix all ingredients marked 'A.' Cook in double boiler.

2. 2

   While hot, add white sauce.

3. 3

   Cool.

4. 4

   Pack and freeze till spongy.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 67. The excerpt below is the record exactly as published.

HORSERADISH SAUCE. {4 T. horseradish ( l/2 t. mustard 4 T. fine bread crumbs A < XA t. paprica % t. salt ( 2 T. vinegar 1 t. powdered sugar i i). white sauce Directions — Mix all ingredients marked "A." Cook in double boiler. While hot, add white sauce. Cool. Pack and freeze till spongy. Salads MAYONNAISE DRESSING. 1 t. salt 2 T. lemon juice 1 t. mustard. 2 T. vinegar 1 t. confectioner's sugar 2 eggs 14 t. paprika iy2 C. olive oil Use wooden spoon. Thoroughly chill bowl, spoon, oil and eggs. Separate the eggs. Mix sifted dry ingredients with yolks. Add oil slowly, a few drops at a time. When mixture becomes thick add oil, vinegar and lemon juice, alternating. Should be thick enough to hold shape well. Beat whites stiff. Fold in. Thick cream may be used in place of whites. BOILED DRESSING. 2 eggs 1 tsp. sugar 1 tsp. mustard 2 tbl. oil 1 tsp. salt 1 cup milk !/4 tsp. paprika V2 CUP hot vinegar Separate the eggs. To the yolks add the ingredients in the order given, adding the vinegar very slowly; cook in double boiler until thick, then turn onto whites of the eggs beaten light and dry; mix well, strain and set away to get cold. Will keep several days if kept in a cool place. FRENCH DRESSING. NO. 1. 4 tbl. olive oil 14 tsp. salt iy2 tbl. vinegar % tsp. white pepper Mix the salt and pepper in a cup, add one tablespoon of the oil; mix well, then add one-half of the vinegar a little at a time; blend, and add the remainder of oil and vinegar alternately. FRENCH DRESSING NO. 2. !/4 tsp. salt 10 drops onion-juice 14 tsp. white pepper 1 tbl. vinegar 3 tbl. olive oil y2 tbl. lemon- juice Mix the salt, pepper, onion-juice and one tablespoon of oil; then add alternately the remaining oil, vinegar and lemon-juice. LABORATORY COOK BOOK. 127 BOILED DRESSING. 1 t. mustard 1 egg i/2 T. salt

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