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Horseradish Sauce

Name: Horseradish Sauce
Yield: 1 servings
Ingredients: Two tablespoons butter; 2 tablespoons flour; 1^ cups milk or fish stock or both; salt; pepper; 2 level tablespoons grated horseradish; 1 egg yolk

From The Henderson cook book, 1914

Serves 1

If grated horseradish cannot be obtained, use 1 teaspoon of evaporated horseradish soaked in cold water.

Presented as published in 1914. 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 The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 7. The excerpt below is the record exactly as published.

HORSERADISH SAUCE. Two tablespoons butter, 2 tablespoons flour, 1^ cups milk or fish stock or both, salt, pepper and lemon juice, 2 level tablespoons grated horseradish, 1 egg yolk

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