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Sauce Hessoise (Hessian Sauce)
From The new century cookery book, 1901
Serves 1
This is a cold horseradish sauce.
Presented as published in 1901. 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
913Calories
22 gProtein
97 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories913 kcal
Protein22 g
Carbohydrates97 g
Fiber5.4 g
Sugars12 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.3 g
Cholesterol125 mg
Sodium3332 mg
Potassium613 mg
Calcium461 mg
Iron5.3 mg
Magnesium74 mg
Phosphorus424 mg
Zinc2.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.5 mg
Folate124 mcg
Choline17 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 144. The excerpt below is the record exactly as published.
Sauce Hessoise {Hessian Sauce). — A kind of cold horse- radish sauce, made with sour cream, grated horseradish and fresh bread-crumbs (previously soaked in milk), seasoned with sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.