vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
224Calories
2 gProtein
6 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein1.8 g
Carbohydrates5.9 g
Fiber1.2 g
Sugars2.5 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol60 mg
Sodium9898 mg
Potassium141 mg
Calcium64 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline2 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 253. The excerpt below is the record exactly as published.
Horseradish Sauce. . Mix together two table-spoonfuls of grated horseradish, one teaspoonful of mustard, two table-spoonfuls of vin- egar, four of cream, and a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.