Horseradish Sauce
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
67Calories
0 gProtein
5 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein0.3 g
Carbohydrates4.7 g
Fiber0 g
Sugars4.2 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium3.2 mg
Potassium14 mg
Calcium9.3 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 73. The excerpt below is the record exactly as published.
A tablespoonful of Cream. Whip up the yolks well in a small saucepan with the vinegar. Keep stirring over the fire till the consistency of rich custard. Don't let it boil. Then take the butter and stir that in on the fire ; keep stirring all the time. Lastly, add the cream. Time, about six or seven minutes. Must be served at once. SAUCE (EXCELLENT FOR FISH). (Mrs. Dwyer's Recipe.) Ingredients. \ a cup of Cream. A little Chilli Vinegar. I teaspoonful of Flour. A little Soy. I teaspoonful Anchovy Essence. A very little Cayenne Pepper. A piece of Butter, the size of a Walnut. Rub the flour and butter together ; set it on the fire with the cream, stirring well till boiled, for three or four minutes ; then add anchovy, chilli vinegar, a few drops of soy, and a pinch of cayenne. •17 S] SAUCE (HORSERADISH— OYSTER— PARSLEY). SAUCE {HORSERADISH). Scrape or mince the horseradish. Mix with a little gait, a teaspoonful of vinegar, a teaspoonful of sugar
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