vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From The new Annie Dennis cook book, 1905
Serves 1
Very nice with raw oysters, or cold meat.
Presented as published in 1905. 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
991Calories
13 gProtein
13 gCarbs
121 gFat
Full nutrition (33 nutrients)
Calories991 kcal
Protein13 g
Carbohydrates13 g
Fiber1 g
Sugars2.5 g
Total Fat121 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol308 mg
Sodium179 mg
Potassium328 mg
Calcium166 mg
Iron0.2 mg
Magnesium24 mg
Phosphorus151 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline2 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 95. The excerpt below is the record exactly as published.
Horseradish Sauce Two tablespoonfuls of grated horseradish, two of cider vinegar, one cupful of cream, yolk of one egg, salt to taste, one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.