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Horseradish Sauce

Name: Horseradish Sauce
Yield: 1 servings
Ingredients: Three tablespoons of horseradish; 1 tablespoon of vinegar; % teaspoon of salt; a dash of cayenne pepper; 4 tablespoons of rich cream

From Kentucky receipt book, 1903

Serves 1

Presented as published in 1903. 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

305Calories

5 gProtein

21 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories305 kcal

Protein4.7 g

Carbohydrates21 g

Fiber8.3 g

Sugars6.2 g

Total Fat25 g

Saturated Fat13 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.2 g

Cholesterol60 mg

Sodium1375 mg

Potassium670 mg

Calcium100 mg

Iron2.2 mg

Magnesium54 mg

Phosphorus121 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A520 mcg

Vitamin E7.5 mg

Vitamin K22 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate52 mcg

Choline16 mg

Caffeine0 mg

Water88 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 59. The excerpt below is the record exactly as published.

Horseradish Sauce. Three tablespoons of horseradish, 1 tablespoon of vinegar, % teaspoon of salt, a dash of cayenne pepper, 4 tablespoons of rich cream

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