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Horseradish Sauce No. 2
From The national course in home economics, 1917
Serves 6
This sauce retains its flavor if kept covered.
Presented as published in 1917. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium10 mg
Calcium2.3 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline0.3 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 278. The excerpt below is the record exactly as published.
ORSERADISH SAUCE— No. 2. A delicious sauce is made from grated horseradish root, mixed with lemon juice, a little salt, and a suspicion of white sugar. The lemon is to mix the sauce. Served with cold meats it makes them much more invit- ing and palatable. This sauce will retain its flavor for some time if kept well covered when not being used and the root does not discolor so quickly as when made in the old way with vinegar. Eliza Higgins. HORSERADISH SAUCE— No. 3. A good-sized stick of horseradish
Cook this with the app: pantry check, scaling, and the assistant.