Horseradish Sauce
From Principles of food preparation, 1914
If heated on the pan used for cooking the steak, the flavor will be improved.
Presented as published in 1914. 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
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 31. The excerpt below is the record exactly as published.
Horseradish Sauce. Mix equal parts of grated horse- radish and fine bread crumbs. Season the mixture slightly with salt and pepper, moisten it with cream
Cook this with the app: pantry check, scaling, and the assistant.