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Horseradish Sauce (Alternative)
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.3 kcal
Protein0.1 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars1.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2452 mg
Potassium20 mg
Calcium5.4 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus2.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 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
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 126. The excerpt below is the record exactly as published.
1 teacupful of scraped Horseradish 1 tea- spoonful of sugar, 1 saltspoon- ful of salt, and I teacupful of cider vinegar. It should always be freshly made. (3) Peel a . root of Horseradish, scrape it, and pound smooth. Mix it with ^ teacupful of cream, put it in a stewpan, then stir in 1 teaspoonful of dry mustard, 1 salt- spoonful of sa
Cook this with the app: pantry check, scaling, and the assistant.