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Horseradish Vinegar
From Cassell's dictionary of cookery, 1892
Serves 8
This vinegar is useful as a relish for cold meat and for flavoring salads. Probable cost: about 8d. Sufficient for a quart of vinegar.
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
19Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates4 g
Fiber1.4 g
Sugars1.7 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium353 mg
Potassium110 mg
Calcium14 mg
Iron0.3 mg
Magnesium9.3 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A65 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline2.9 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
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.
Horseradish Vinegar. — Take four- ounces of grated horseradish. Put them into a jar, with a drachm of cayenne, an ounce of finely-minced shallots, and a tea-spoonful of salt. Pour over them a quart of boiling \-inega
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