Horseradish Sauce with Apples (German recipe)

Ingredients

• a tablespoonful of finely-grated horseradish
• a tablespoonful of apples boiled to a pulp
• half a tea-spoonful of sugar
• two tablespoonfuls of vinegar

Method

1. 1

   Mix horseradish and apple pulp together, add sugar and vinegar, and serve in a tureen.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 726. The excerpt below is the record exactly as published.

h half a tea-spoonful of salt and a tea-spoonful of powdered mustard. Add gradually a quarter of a j^int of cream, or, instead, the yolk of an egg mixed with three table-spoonfuls of olive-oil, and afterwards twu table-spoonfuls of vinegar ; stir in briskly but gradually. ]\Iix well, and serve in a boat. Time, half an hour to prepare. Probable cost, Is. Sufficient for five or six persons. Horseradish Sauce (for hot roast beef). — Prepare the sauce as above {see Horseradish Sauce for cold roast beef). Before serving, put it into a jar, and place this jar in a saucepan of boUing water. When quite hot the sauce is ready to serve, but it must not boil, or it will curdle. ' If used cold with hot meat, it will most likely cool everj'thing on the plate with it. Time, a few minutes to heat. Probable cost. Is. Sufficient for five or six persons. Horseradish Sauce, Hot (for boiled fowls, &(\). — Prepare the horseradish as before. Grate an ounce very finely, add a pinch of salt, and pour over it haK a pint of good cream. Mix thoroughly, and serve in a boat. Time, half an hour to prepare. Pro- bable cost, lOd. Sufficient foi five or six persons. Horseradish Sauce, Superior Fla- vouring for. — Rub one large luniji of sugar upon the peel of an orange until all the yellow part is taken off. Pound the sugar to powder, and squeeze the juice of the orange over it. Let it dissolve; then mix it -vsdth two table- spoonfuls of finely-grated horseradish, or, if prefen-ed, a table-spoonful of horseradish and one of bread-crumbs ; add half a tea-spoonful of salt, a small pinch of cayenne, three table- spoonfuls of oil, and sufficient vinegar to make a thick cream. Time, half an hour. Probable cost, 6d. Sufficient for five or six persons. Horseradish Sauce with Apples (n. German recipe).— Take a table-spoonful of HOR (319) HOT fmely-grated horseradish, and a table-spoonful ■of apples boiled to a pulp. Mix them well to- gether, add half atcii-spoonfui of sugar, and two table-spoonfuls of vinega

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