Mandelmeervettig (Horseradish Sauce with Almonds)

Name: Mandelmeervettig (Horseradish Sauce with Almonds)
Ingredients: 6 oz. almonds; I tablespoonful flour; Butter the size of an egg; A thick stick of horseradish; A little cream

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

1093Calories

37 gProtein

40 gCarbs

87 gFat

Full nutrition (24 nutrients)

Calories1093 kcal

Protein37 g

Carbohydrates40 g

Fiber18 g

Total Fat87 g

Saturated Fat6.4 g

Monounsaturated Fat53 g

Polyunsaturated Fat19 g

Sodium0.2 mg

Potassium1257 mg

Calcium434 mg

Iron6.8 mg

Magnesium441 mg

Phosphorus864 mg

Zinc4.9 mg

Copper1.6 mg

Manganese3.7 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Thiamin (B1)0.3 mg

Riboflavin (B2)0 mg

Niacin (B3)6.9 mg

Folate13 mcg

Water8 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 30. The excerpt below is the record exactly as published.

Mandelmeervettig. (Horseradish Sauce with Almonds.) 6 oz. almonds. A little cream. I tablespoonful flour. Butter the size of an egg. A thick stick of horseradish

Cook this with the app: pantry check, scaling, and the assistant.