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Horseradish Sauce (Hot, for Beef)
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
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
Nutrition per serving
629Calories
6 gProtein
40 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories629 kcal
Protein6.3 g
Carbohydrates40 g
Fiber5.8 g
Sugars10 g
Total Fat50 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.2 g
Omega-30.5 g
Cholesterol121 mg
Sodium2827 mg
Potassium463 mg
Calcium199 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus180 mg
Zinc1.1 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3.4 mcg
Vitamin E1 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate64 mcg
Choline8.2 mg
Caffeine0 mg
Water150 g
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 (Hot, for Beef). 4 tablesp. grated horseradish. 1 teaspoonful salt. 4 tablesp. powdered cracker. % saltspoonful pepper. 3^ cup cream. 1 teaspoonful made mustard. 1 teaspoonful powdered sugar. 2 tablespoonfuls vinegar
Cook this with the app: pantry check, scaling, and the assistant.