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Hot Horseradish Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Best served hot, but can also be enjoyed cold.
Presented as published in 1898. 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
60Calories
5 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein4.7 g
Carbohydrates3 g
Fiber0.2 g
Sugars1.5 g
Total Fat3.1 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol95 mg
Sodium146 mg
Potassium112 mg
Calcium19 mg
Iron0.6 mg
Magnesium7.1 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C1.7 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate18 mcg
Choline79 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 87. The excerpt below is the record exactly as published.
hot Horseradish Sauce, grate as finely as possible a J3 4 SHARP SAUCES, SERVED HOT coffeecupful of the Raspings of a small root of Horseradish, and simmer the grated pieces in half a pint of common broth. When done, thicken the broth as you would a custard by adding over a very low fire the yolks of two eggs beaten up with a dessertspoonful of tarragon vinegar. Season with a little white pepper
Cook this with the app: pantry check, scaling, and the assistant.