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Horseradish Sauce, Brown
From Cassell's dictionary of cookery, 1892
Serves 4
Serve in a tureen.
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
118Calories
4 gProtein
20 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein3.6 g
Carbohydrates20 g
Fiber1 g
Sugars1 g
Total Fat2.7 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol0.7 mg
Sodium1239 mg
Potassium94 mg
Calcium47 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A1.9 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate18 mcg
Choline1.4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 726. The excerpt below is the record exactly as published.
Horseradish Sauce, Brown (for boiled meat or fish). — G-rate two table-spoonfuls of horseradish, put it into a stewpan with half a pint of good bro^\^l gravy, and let it stand by the side of the fire until quite hot. Add a tea-spoonful of mixed mustard, a clove of garlic pounded with a little butter, and a dessert- spoonful of vinegar. If it is wished to have the sauce very mild, use equal parts of bread- crumbs and the scraped ro
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