vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Horseradish is best when young and tender.
Presented as published in 1898. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium10 mg
Calcium2.3 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline0.3 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 239. The excerpt below is the record exactly as published.
a root of Horseradish, and dry it before the fire. When quite dry pound it in a mortar, grate, and keep the powder in a labelled bottle for use. For Horseradish Sauce
Cook this with the app: pantry check, scaling, and the assistant.