Horseradish Cream

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Have a nice fresh horseradish rubbed finely on a coarse cheese-grater having sufficient radish when grated for three large tablespoonfuls.
  2. Place it in a basin and add half a large teacupful of thick cream.
  3. Stir well and add three good teaspoonfuls of powdered sugar, a little salt, and one and a half tablespoonfuls of good malt vinegar.
  4. Serve with cold roast or boiled beef in a sauce boat.
  5. Never add anything to the radish till the cream has been well stirred in and always add the vinegar last.
Original Text
Horseradish Cream Have a nice fresh horseradish rubbed finely on a coarse cheese-grater having sufficient radish when grated for three large tablespoonfuls. Place it in a basin and add half a large teacupful of thick cream. Stir well and add three good teaspoonfuls of powdered sugar, a little salt, and one and a half tablespoonfuls of good malt vinegar. Serve with cold roast or boiled beef in a sauce boat. Never add anything to the radish till the cream has been well stirred in and always add the vinegar last.
Notes
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