vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From The "A1" cookery book, 1901
Serves 4
Presented as published in 1901. 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
29Calories
0 gProtein
1 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.2 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.5 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol7.5 mg
Sodium28 mg
Potassium23 mg
Calcium8.4 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus6.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.6 mcg
Choline0.4 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 59. The excerpt below is the record exactly as published.
Horseradish Sauce. — Grate a stick of horseradish very finely, and mix 2 tablespoons of it with a pinch of salt and a little more than a tablespoon of vinegar or as much as will moisten the whole, add two tablespoons of cream
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