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Horseradish Sauce
From The Landmarks club cook 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
186Calories
2 gProtein
6 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein2.3 g
Carbohydrates6.4 g
Fiber2.1 g
Sugars2.8 g
Total Fat17 g
Saturated Fat9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol45 mg
Sodium10111 mg
Potassium156 mg
Calcium67 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate19 mcg
Choline2 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 56. The excerpt below is the record exactly as published.
HORSERADISH SAUCE. Two tablespoons grated horseradish, two tablespoons vine- gar, three tablespoons cream, one saltspoon salt, one saltspoon mustard
Cook this with the app: pantry check, scaling, and the assistant.