Horseradish Savoury
From Practical West African cookery, 1910
Presented as published in 1910. 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
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 72. The excerpt below is the record exactly as published.
Horseradish Savoury. (II). Cut a slice of bread in half, trim off the crust, leaving two rectangular pieces, butter them. Take one and a half tablespoons dessicated horseradish (previously well soaked) mix it with the yolks of two hard boiled eggs and a little butter, spread it on the bread. (Sprinkle a little parsley on top, if obtainable
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