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Sister Mollie's Horse Radish Sauce
From The complete cook book, 1900
Serves 6
Keeps for a month; garlic can be added for flavor.
Presented as published in 1900. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein0.3 g
Carbohydrates2 g
Fiber0.6 g
Sugars1.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium413 mg
Potassium89 mg
Calcium10 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.4 mcg
Choline2.4 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 80. The excerpt below is the record exactly as published.
SISTER MOLLIE'S HORSE RADISH SAUCE. To be served with roast beef: One cupful of grated horse radish, one wineglassful of vinegar into which has been dissolved one dessertspoonful of sugar, one dessertspoonful of mustard and one teaspoonful of salt
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