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Horseradish Sauce with Eggs (German recipe)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: ten minutes to boil the eggs. Sufficient for two or three 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
199Calories
13 gProtein
10 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein13 g
Carbohydrates9.6 g
Fiber2.5 g
Sugars7.1 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.7 g
Cholesterol373 mg
Sodium1606 mg
Potassium312 mg
Calcium95 mg
Iron1.5 mg
Magnesium31 mg
Phosphorus197 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C19 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate87 mcg
Choline299 mg
Caffeine0 mg
Water181 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.
rseradish 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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