Sauce Hailgrt (Horseradish)

Name: Sauce Hailgrt (Horseradish)
Ingredients: a good, firm, white horseradish; a dessertspoonful of castor sugar; a tablespoonful of vinegar; double the quantity of cream

From Cookery, 1897

Presented as published in 1897. 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

19Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories19 kcal

Protein0 g

Carbohydrates4.2 g

Fiber0 g

Sugars4.2 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.3 mg

Potassium0.4 mg

Calcium0.9 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus0.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 15. The excerpt below is the record exactly as published.

Sauce llai/qrt (Horseradish). — Peel and scrape a good, firm, white horseradish (if discoloured they arc stale and worthless), put it into a sauce bowl with a dessertspoonful of castor sugar, and let it stand for half an hour or more. Just before sending it in, add a tablespoonful of vinegar, and finally stir in double the quantity of cream

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