vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Horseradish Sauce in Cream
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
201Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (22 nutrients)
Calories201 kcal
Protein1.2 g
Carbohydrates2.2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol60 mg
Sodium12 mg
Potassium57 mg
Calcium36 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 245. The excerpt below is the record exactly as published.
Horseradish sauce in cream. Cream sauce with fresh-grated horseradish and salt and pepper
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