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Horseradish Sauce

Name: Horseradish Sauce
Yield: 1 servings
Ingredients: four tablespoonfuls of grated horseradish; one teaspoonful of salt; one teaspoonful of sugar; one half teaspoonful of pepper; two of mixed mustard; three or four tablespoonfuls of vinegar; three or four tablespoonfuls of cream

From Twentieth century home cook book, 1905

Serves 1

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

207Calories

2 gProtein

13 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories207 kcal

Protein1.7 g

Carbohydrates13 g

Fiber2.3 g

Sugars9 g

Total Fat16 g

Saturated Fat9 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol45 mg

Sodium2595 mg

Potassium207 mg

Calcium70 mg

Iron0.4 mg

Magnesium21 mg

Phosphorus47 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K3.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate34 mcg

Choline4 mg

Caffeine0 mg

Water119 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 83. The excerpt below is the record exactly as published.

HORSERADISH SAUCE. To four tablespoonfuls of grated horseradish put one teaspoonful of salt, one teaspoonful of sugar, one half teaspoonful of pepper, two of mixed mustard and vinegar, three or four tablespoonfuls of cream

Cook this with the app: pantry check, scaling, and the assistant.