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Russian Sauce (Piquant)
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
138Calories
4 gProtein
27 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein3.7 g
Carbohydrates27 g
Fiber8.8 g
Sugars14 g
Total Fat4.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.3 g
Cholesterol0 mg
Sodium260 mg
Potassium651 mg
Calcium72 mg
Iron2.2 mg
Magnesium55 mg
Phosphorus93 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K21 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate61 mcg
Choline17 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 278. The excerpt below is the record exactly as published.
RUSSIAN SAUCE (PIQUANT). Four tablespoonfuls of grated horseradish, one spoonful weak mus- tard, one-half spoonful of sugar, a little salt, a dash of cayenne pepper, and two spoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.