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Horseradish Sauce
From The encyclopaedia of practical cookery, 1892
Serves 6
This sauce should be freshly made.
Presented as published in 1892. 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
26Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein0.8 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars2.6 g
Total Fat1 g
Saturated Fat0.7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium18 mg
Potassium43 mg
Calcium11 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.9 mcg
Choline3.9 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 126. The excerpt below is the record exactly as published.
Horseradish Sauce.— (1) Put into a basin 1 table-spoonful of moist sugar, 1 table-spoon- ful of ground mustard, 1 tea- cupful of grated Horseradish, and 1 teaspoonful of tur- meric ; season with pepper and salt, and mix the ingre- dients with 1 teacupful of vinegar or olive oil
Cook this with the app: pantry check, scaling, and the assistant.