Iced Swedish Sauce
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 53. The excerpt below is the record exactly as published.
Iced Swedish Sauce Mix together half a pint of thick mayonnaise, two table-spoonfuls of grated horse-radish, a gill of whipped cream, and half a gill of aspic
Cook this with the app: pantry check, scaling, and the assistant.