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Horseradish Sauce
From A year's cookery, 1880
Serves 4
This sauce should be served cold.
Presented as published in 1880. 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
30Calories
0 gProtein
1 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.2 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.5 g
Total Fat2.8 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol7.8 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
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 321. The excerpt below is the record exactly as published.
Horseradish Sauce. — Grate a young root of horseradish very finely ; put with it a pinch of salt and a little more than a table-spoonful of vinegar, or as much as will moisten the whole. Add two table¬ spoonfuls of milk or cream, mix well and serve. Some people would consider it an improvement if a large table-spoonful of mixed mustard
Cook this with the app: pantry check, scaling, and the assistant.