Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 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
- 2 tablespoons of grated horseradish
- 1 tablespoon of vinegar
- 4 tablespoons of cream beaten stiff
- 3/4 inch thick
- 1 salt spoon each of salt
- salt
- pepper
Directions
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Cut rare roast beef in pieces ¾ inch thick, season with salt, pepper and onion juice if desired. Brush over with white of egg and roll in soft bread crumbs. Place on greased broiler and broil over a clear fire five minutes. Serve with horseradish sauce. Mix 2 tablespoons of grated horseradish with 1 tablespoon of vinegar, 1 salt spoon each of salt and pepper. Mix thoroughly, stir in 4 tablespoons of cream beaten stiff.