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Pickled Horseradish
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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
448Calories
4 gProtein
102 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein4.2 g
Carbohydrates102 g
Fiber4.6 g
Sugars95 g
Total Fat5.5 g
Saturated Fat0.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol0 mg
Sodium207 mg
Potassium246 mg
Calcium91 mg
Iron1.8 mg
Magnesium66 mg
Phosphorus126 mg
Zinc1.3 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.9 mcg
Vitamin E0.8 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate49 mcg
Choline20 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 482. The excerpt below is the record exactly as published.
two pounds of sugar, two tablespoonfuls of cinnamon, one tablespoonful of allspice, one tablespoonful each of cloves and pepper, a half-teacup of ground mustard, one pint of grated horseradish ; mix the sugar, spices, horseradish and mustard with vinegar
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