Viking Sauce

Name: Viking Sauce
Yield: 1 servings
Ingredients: equal quantities of cored and pared apples; equal quantities of grated horse-radish; equal quantities of double cream; white wine or dry cider

From Banquets of the nations, 1911

Serves 1

Good for fish and meats.

Presented as published in 1911. 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

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 190. The excerpt below is the record exactly as published.

Viking sauce or sauce robin and fried potatoes. Viki.mc; Sauce. Take equal quantities of cored and pared apples, grated horse-radish, and double cream. Cover the apples with white wine or dry cider

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