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Horseradish Sauce
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
621Calories
15 gProtein
59 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein15 g
Carbohydrates59 g
Fiber4.5 g
Sugars19 g
Total Fat37 g
Saturated Fat9 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol15 mg
Sodium1413 mg
Potassium604 mg
Calcium367 mg
Iron3.1 mg
Magnesium66 mg
Phosphorus311 mg
Zinc2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C17 mg
Vitamin A353 mcg
Vitamin E1.3 mg
Vitamin K6.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate91 mcg
Choline44 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 101. The excerpt below is the record exactly as published.
HORSERADISH SAUCE. Bread crumbs, 4 tablespoons. Vinegar, 2 tablespoons. Horseradish, 4 tablespoons. Paprika, y2 teaspoon. Powdered sugar, 1 teaspoon. Thick white sauce, 1 cup. French mustard, l/2 teaspoon. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.