Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small teaspoonful of salt
- two ounces
- four tablespoonsful of good cream
- three dessertspoonsful of vinegar
- 1 teaspoonful
- 4 tablespoonsful
- 3 dessertspoonsful
- one should be chili when the root is mild
Directions
(_To serve hot or cold with roast beef._)
Wash and wipe a stick of _young_ horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large tablespoonsful) of it mix a small teaspoonful of salt and four tablespoonsful of good cream; stir in briskly, and by degrees, three dessertspoonsful of vinegar, one of which should be chili vinegar when the horseradish is mild. To heat the sauce, put it into a small and delicately clean saucepan, hold it over, but do not place it _upon_ the fire, and stir it without intermission until it is near the point of simmering; but do not allow it to boil, or it will curdle instantly.
Horseradish pulp, 2 oz. (or 2 _large_ tablespoonsful); salt, 1 teaspoonful; good cream, 4 tablespoonsful; vinegar, 3 dessertspoonsful (of which one should be chili when the root is mild).
_Obs._—Common English salad-mixture is often added to the grated horseradish when the sauce is to be served cold.