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Horseradish Sauce
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
217Calories
1 gProtein
5 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein1.5 g
Carbohydrates5.1 g
Fiber0.8 g
Sugars2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium14116 mg
Potassium122 mg
Calcium60 mg
Iron0.2 mg
Magnesium11 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline1.6 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 262. The excerpt below is the record exactly as published.
HORSERADISH SAUCE.— Grate very small a stick of horseradish ; then with two tablespoonfuls of it, mix a little salt, and four tablespoonfuls of cream ; stir briskly, and add gradually a wineglassful of vinegar, and sherry wine.
Cook this with the app: pantry check, scaling, and the assistant.