Horseradish Sauce

Name: Horseradish Sauce
Ingredients: 1 tbsp. butter; + ¢c. milk; 1 tbsp. flour; 2 tbsp. grated horseradish; 2 tsp. salt; 1 tsp. vinegar; Cayenne; 4 ¢@. cream (whipped)

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

519Calories

8 gProtein

20 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories519 kcal

Protein7.6 g

Carbohydrates20 g

Fiber1 g

Sugars8.3 g

Total Fat57 g

Saturated Fat26 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol167 mg

Sodium4864 mg

Potassium384 mg

Calcium245 mg

Iron0.6 mg

Magnesium32 mg

Phosphorus210 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C7.5 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K3.2 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate30 mcg

Choline24 mg

Caffeine0 mg

Water209 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 24. The excerpt below is the record exactly as published.

HORSERADISH SAUCE. 1 tbsp. butter. + ¢c. milk. 1 tbsp. flour. 2 tbsp. grated horseradish. 2 tsp. salt. 1 tsp. vinegar. Cayenne. 4 ¢@. cream (whipped)

Cook this with the app: pantry check, scaling, and the assistant.