vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
225Calories
2 gProtein
3 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein2 g
Carbohydrates2.5 g
Fiber0.1 g
Sugars0 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol109 mg
Sodium29 mg
Potassium66 mg
Calcium44 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus53 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.3 mcg
Choline35 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 15. The excerpt below is the record exactly as published.
Horseradish Sauce. 1 Egg. 2 tablespoonfuls Vinegar. Mustard. Horseradish. Milk (or Cream). To a teacupful of milk (or cream)
Cook this with the app: pantry check, scaling, and the assistant.