vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Sauce (Cold)
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 118. The excerpt below is the record exactly as published.
Horseradish Sauce (Cold). Cream one fourth of a cup of butter till very light ; add two tablespoonfuls of grated horseradish, one tablespoonful of ver}^ thick cream, and half a teaspoonful of Tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.