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Horseradish Vinegar
From Twentieth century home cook book, 1905
Serves 10
Excellent relish for salads and cold meats.
Presented as published in 1905. 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
7Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7.2 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.5 g
Sugars1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium532 mg
Potassium35 mg
Calcium8 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus5.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.8 mcg
Choline0.9 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 143. The excerpt below is the record exactly as published.
Horseradish Vinegar. — Put into a jar, four ounces of grated horseradish, a teaspoonful of cayenne, two teaspoonfuls of salt and one tablespoonful of mustard; pour over them a quart of boiling vinegar
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