Norvegienne (Horse-Radish) Sauce

Name: Norvegienne (Horse-Radish) Sauce
Ingredients: three tablespoonsful of mayonnaise sauce; one gill of whipped cream; a tablespoonful of grated horseradish; a little pepper; and salt

From The Dudley book of cookery and household recipes, 1909

To be served with Cold Supreme or Chaudfroid of Chicken.

Presented as published in 1909. 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

411Calories

4 gProtein

23 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories411 kcal

Protein4.4 g

Carbohydrates23 g

Fiber0.7 g

Sugars13 g

Total Fat34 g

Saturated Fat18 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat5.4 g

Cholesterol92 mg

Sodium398 mg

Potassium242 mg

Calcium139 mg

Iron0.2 mg

Magnesium20 mg

Phosphorus117 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C4.9 mg

Vitamin A226 mcg

Vitamin E1.6 mg

Vitamin K27 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate15 mcg

Choline25 mg

Caffeine0 mg

Water117 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 17. The excerpt below is the record exactly as published.

NORWEGIENNE (HORSE-RADISH) SAUCE To BE Served with Cold Supreme or Chaudfroid OF Chicken AKE three tablespoonsful of mayonnaise sauce, one gill of whipped cream, a tablespoonful of grated horseradish, a little pepper and salt

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