Horseradish Sauce

Name: Horseradish Sauce
Ingredients: One teaspoonful of made mustard; a dessert-spoonful of condensed milk; two tablespoonfuls of vinegar; as much grated horseradish as will make it as thick as custard; a good tablespoonful of cream

From Tempting dishes for small incomes, 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

56Calories

0 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories56 kcal

Protein0.3 g

Carbohydrates0.6 g

Fiber0 g

Sugars0 g

Total Fat5.2 g

Saturated Fat3 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0 g

Cholesterol15 mg

Sodium3.6 mg

Potassium15 mg

Calcium11 mg

Iron0 mg

Magnesium1.2 mg

Phosphorus9.5 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

Water37 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Horseradish Sauce. One teaspoonful of made mustard, a dessert- spoonful of condensed milk, two tablespoonfuls of vinegar, and as much grated horseradish as will make it as thick as custard. A good tablespoonful of cream

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