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Horseradish Sauce
From The table, 1889
Serves 1
Presented as published in 1889. 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
566Calories
15 gProtein
38 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories566 kcal
Protein15 g
Carbohydrates38 g
Fiber1.7 g
Sugars19 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat17 g
Polyunsaturated Fat11 g
Cholesterol26 mg
Sodium1454 mg
Potassium659 mg
Calcium459 mg
Iron1.4 mg
Magnesium61 mg
Phosphorus377 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.5 mcg
Vitamin C10 mg
Vitamin A390 mcg
Vitamin E1.1 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline55 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 112. The excerpt below is the record exactly as published.
Horseradish Sauce. — Add two tablespoonfuls of grated horse- radish to three-quarters of a pint of bechamel sauce (No. 154); also half a pinch of powdered sugar, a third of a pinch of cayenne pepper, and half a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.