vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Sauce
From The household cook book, 1902
Serves 1
Serve cold with cold meat.
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
206Calories
2 gProtein
14 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein1.8 g
Carbohydrates14 g
Fiber2.6 g
Sugars9 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol45 mg
Sodium2595 mg
Potassium222 mg
Calcium74 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus48 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline4.2 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 74. The excerpt below is the record exactly as published.
HORSERADISH SAUCE— Thoroughly mix 4 tablespoons of grated horseradish with 1 teaspoon of pounded sugar, 1 teaspoon of salt, "I teaspoon of pepper and 2 teaspoons made mustard; moisten it with sufficient vinegar to give it the consistency of cream
Cook this with the app: pantry check, scaling, and the assistant.