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Horseradish Sauce
From The century cook book, 1894
Serves 4
For hot roast beef, heat in a bain marie without boiling.
Presented as published in 1894. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.2 g
Carbohydrates2.9 g
Fiber0.6 g
Sugars2.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium646 mg
Potassium41 mg
Calcium10 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus5.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline1 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 46. The excerpt below is the record exactly as published.
Horseradish Sauce. {To serve with roast beef .) You need four tablespoonfuls of grated horseradish, i teaspoonful of pounded sugar, i tea- spoonful of salt, ^ teaspoonful of pepper, 2 teaspoonfuls of made mustard, vinegar
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