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Horseradish Sauce No. 3

Name: Horseradish Sauce No. 3
Yield: 1 servings
Ingredients: A good-sized stick of horseradish; a teaspoonful of mustard; a little salt; one-quarter of a pint of cream; vinegar to taste

From The national course in home economics, 1917

Serves 1

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

417Calories

3 gProtein

8 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories417 kcal

Protein2.9 g

Carbohydrates7.6 g

Fiber1.1 g

Sugars2.1 g

Total Fat42 g

Saturated Fat24 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol121 mg

Sodium9889 mg

Potassium185 mg

Calcium95 mg

Iron0.3 mg

Magnesium17 mg

Phosphorus80 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C6.2 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K3.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate15 mcg

Choline1.6 mg

Caffeine0 mg

Water94 g

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. 3. A good-sized stick of horseradish is required, which should be grated into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a pint of cream and vinegar to taste

Cook this with the app: pantry check, scaling, and the assistant.