Horseradish Sauce No. 2
From Blue Ribbon and Pure Gold cook book, 1905
Presented as published in 1905. 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
209Calories
11 gProtein
27 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein11 g
Carbohydrates27 g
Fiber1.7 g
Sugars17 g
Total Fat7 g
Saturated Fat4.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol21 mg
Sodium668 mg
Potassium545 mg
Calcium366 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus300 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A219 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate52 mcg
Choline2.9 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 16. The excerpt below is the record exactly as published.
Horseradish Sauce No. 1—3 tablespoons grated horseradish, 1 tablespoon vinegar, few grains Pure Gold cayenne, { teaspoon salt, 3 cup heavy cream. Beat cream stiff, and add to other in- gredients. oo Blue Ribbon Cook Book Horseradish Sauce, No. 2—To one cup medium white sauce add 3 tablespoons horseradish
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