Horseradish Sauce, or Sauce Raifort

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a large stick of horseradish ↝ Horseradish [Mustard and other condiments]
a quarter of a pint [of horseradish gratings]
half a teaspoonful of English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
half a teaspoonful of French mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a good pinch of castor sugar ↝ Sugars, granulated [Sweets]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
two raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one and a half tablespoonfuls of French vinegar
half a pint of thickly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (4)

Let the horseradish lie in cold water till quite firm, scrub it well and peel it, and grate from it a quarter of a pint; these gratings must be smooth and fine.
Add to this half a teaspoonful of English mustard, half a teaspoonful of French mustard, a good pinch of castor sugar, a pinch of salt, two raw yolks of eggs, and mix all together with one and a half tablespoonfuls of French vinegar.
Then add half a pint of thickly-whipped cream.
Stir well together and use.

Original Text

Horseradish Sauce, or Sauce Raifort.—Take a large stick of horseradish, and let it lie in cold water till quite firm, scrub it well and peel it, and grate from it a quarter of a pint; these gratings must be smooth and fine; add to this half a teaspoonful of English mustard, half a teaspoonful of French mustard, a good pinch of castor sugar, a pinch of salt, two raw yolks of eggs, and mix all together with one and a half tablespoonfuls of French vinegar; then add half a pint of thickly-whipped cream; stir well together and use.

Notes

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