vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Horseradish Sauce (Cream Version)
From The encyclopaedia of practical cookery, 1892
Serves 1
Use milk instead of egg if serving cold.
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
176Calories
9 gProtein
13 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein8.9 g
Carbohydrates13 g
Fiber4.4 g
Sugars2.5 g
Total Fat11 g
Saturated Fat4.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol199 mg
Sodium9882 mg
Potassium334 mg
Calcium120 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus160 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D1 mcg
Vitamin C6.4 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate45 mcg
Choline154 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 126. The excerpt below is the record exactly as published.
el a . root of Horseradish, scrape it, and pound smooth. Mix it with ^ teacupful of cream, put it in a stewpan, then stir in 1 teaspoonful of dry mustard, 1 salt- spoonful of salt, j saltspoonful of pepper, 1 pinch of sugar, 1 table-spoonful of vinegar, and the beaten yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.