Horseradish Sauce
From A handbook of fish cookery, 1897
Presented as published in 1897. 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
820Calories
5 gProtein
12 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories820 kcal
Protein5.1 g
Carbohydrates12 g
Fiber1 g
Sugars2.4 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium175 mg
Potassium301 mg
Calcium161 mg
Iron0.1 mg
Magnesium22 mg
Phosphorus143 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline2 mg
Caffeine0 mg
Water176 g
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 28. The excerpt below is the record exactly as published.
Horseradish Sauce. — To two table- spoonsful of finely-scraped horseradish and one of stale white breadcrumbs allow half a pint of cream — or new milk and cream — and a pinch of salt. Let this stew for fifteen minutes, then stir in a spoonful of vinegar
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