Horseradish Sauce
From Luncheons, 1902
Mix just before serving.
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
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 33. The excerpt below is the record exactly as published.
HORSERADISH SAUCE Arrange French chops down the middle of the platter, with the chops overlapping and the bones crossing. Place a piece of bread under the first two to support and lift the bones oft" the dish ; the rest are then easily arranged in a symmetrical manner. Garnish the dish with spoonfuls of horseradish sauce, or serve the sauce in a separate dish. HORSERADISH SAUCE Grate fresh horseradish root and mix with it enough whipped cream
Cook this with the app: pantry check, scaling, and the assistant.