Skip to content

Horseradish Sauce

A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).

No ratings yet

A historical recipe

Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.

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

Ingredients 3 ingredients

  1. a glass dish
  2. 3 tbp olive oil
  3. 2 tbp vinegar

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash and brush the horseradish;
  2. soak it for an hour in cold water;
  3. scrape it very finely with a sharp knife;
  4. mix 2 tbp of it with ½ tsp salt and a tsp of powdered mustard;
  5. add gradually ¼ pt of cream, or instead, the yolk of an egg;
  6. mix with 3 tbp olive oil, and afterward 2 tbp vinegar;
  7. stir in briskly but gradually;
  8. mix well and serve in a glass dish;
  9. time, ½ hour to prepare;
  10. sufficient for 6 persons.

Plating

Cookware for this recipe

  • Chef's knife
  • Wooden spoon
  • Pastry brush
Source Public domain in the USA
Credit

From Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.