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Sauce for Roast Beef
From The household (of the Detroit free press), 1886
Serves 1
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
123Calories
1 gProtein
4 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein0.9 g
Carbohydrates4 g
Fiber0.8 g
Sugars2 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.1 g
Cholesterol30 mg
Sodium112 mg
Potassium91 mg
Calcium36 mg
Iron0.1 mg
Magnesium9.1 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline1.6 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 375. The excerpt below is the record exactly as published.
AUCE FOR ROAST -BEEF. Grate horse raddish on a grater into a basin, add two tabespoonfuls cream, with a little mustard and salt, mix well together, add four table- spoonfuls of the best vinega
Cook this with the app: pantry check, scaling, and the assistant.