Skip to content

Horse-radish Sauce

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

No ratings yet

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 5 ingredients

  1. 1-1/2 cups of milk
  2. 1/3 cup of bread-crumbs
  3. 1/3 cup of grated horse-radish root
  4. 1/4 cup of butter
  5. a teaspoon of salt

Method

  1. Cook about half an hour in a double boiler 1-1/2 cups of milk, 1 dessert-spoon of sugar, 1/3 cup of bread-crumbs, and 1/3 cup of grated horse-radish root, 1/4 cup of butter, half a teaspoon of salt.

Plating

The plating picture will go here.

Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.

Create your own image with FoodStudio