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Horseradish Sauce
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
971Calories
9 gProtein
48 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories971 kcal
Protein8.9 g
Carbohydrates48 g
Fiber11 g
Sugars23 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol241 mg
Sodium3393 mg
Potassium985 mg
Calcium336 mg
Iron2.3 mg
Magnesium101 mg
Phosphorus229 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K29 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate139 mcg
Choline17 mg
Caffeine0 mg
Water370 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 61. The excerpt below is the record exactly as published.
Horseradish Sauce. One coffee cup freshly grated horseradish, 1 teaspoon of salt, % saltspoon pepper, 1 teaspoon made mustard, 1 teaspoon sugar, 2 tablespoons of vinegar. Mix well and when ready to serve add 1 coffee cup of cream
Cook this with the app: pantry check, scaling, and the assistant.