Horseradish Sauce a la Ravigote

Name: Horseradish Sauce a la Ravigote
Ingredients: one cup of cold rich cream sauce; a half cup of horseradish; flavor it with lemon juice; cayenne pepper; salt; three tablespoons of rich mayonnaise dressing; two tablespoons of whipped cream

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

Presented as published in 1924. 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

464Calories

3 gProtein

24 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein2.7 g

Carbohydrates24 g

Fiber4.3 g

Sugars15 g

Total Fat43 g

Saturated Fat9 g

Monounsaturated Fat10 g

Polyunsaturated Fat21 g

Omega-30 g

Cholesterol22 mg

Sodium726 mg

Potassium448 mg

Calcium106 mg

Iron0.7 mg

Magnesium42 mg

Phosphorus83 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C69 mg

Vitamin A55 mcg

Vitamin E5.7 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate89 mcg

Choline18 mg

Caffeine0 mg

Water222 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 70. The excerpt below is the record exactly as published.

Horseradish Sauce a la Ravigote Sauce au Raifort a la Ravigote Take one cup of cold rich cream sauce, grate to it a half cup of horseradish, mix well; flavor it with lemon juice, cayenne pepper, and salt. When ready to serve, add three tablespoons of rich mayonnaise dressing and two tablespoons of whipped cream

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