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Horseradish Sauce with Cream (German recipe)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: a few minutes to prepare. Sufficient for three or four persons.
Presented as published in 1892. 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
235Calories
1 gProtein
9 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories235 kcal
Protein1.5 g
Carbohydrates9.3 g
Fiber0.8 g
Sugars6.2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium2453 mg
Potassium130 mg
Calcium53 mg
Iron0.3 mg
Magnesium12 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline1.6 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 727. The excerpt below is the record exactly as published.
four table-spoonfuls of thick cream, with two of white -svine vinegar. Add a tea-spoonful of sugar, a tea-spoonful of .salt, a pinch of cayenne, and as much grated horseradish as will make a thick sauce. Serve in a tureen. Time, a few ndnutes to prepare. Probable cost, 6d. Sufficient for three or four pei-sons. Horseradish Sauce with Eggs (a German recipe). — Boil two eggs hard. When cold, jjound the yolks with the back of a wooden spoon, and add very gradually thr-ee or four table-spoonfuls of vinegar, sufficient to make a smooth cream. Add three dessert-spoonfuls of gTated horseradish and half a tea-spoonful of salt
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