Horseradish Sauce

Name: Horseradish Sauce
Ingredients: three-fourths pint of milk; half of 5 cents’ worth of grated horseradish; a pinch of salt; sugar to taste; sprinkle cinnamon on top

From The National home cook book, 1900

Can substitute water for milk or use meat broth.

Presented as published in 1900. 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

252Calories

12 gProtein

26 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories252 kcal

Protein12 g

Carbohydrates26 g

Fiber0.1 g

Sugars26 g

Total Fat12 g

Saturated Fat6.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol44 mg

Sodium221 mg

Potassium564 mg

Calcium450 mg

Iron0 mg

Magnesium46 mg

Phosphorus372 mg

Zinc1.5 mg

Copper0 mg

Manganese0 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate0.4 mcg

Choline65 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from The National home cook book (1900), page 76. The excerpt below is the record exactly as published.

hree- fourths . pint of milk, then put in half of 5 cents’ worth of grated horseradish, a pinch of salt, boil up, little thickening, sugar to taste, sprinkle cinna- mon on top

Cook this with the app: pantry check, scaling, and the assistant.