HORSERADISH SAUCE (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 3 tablespoons cracker crumbs.
• 1/3 cup grated horseradish root.
• 1 1/2 cups milk.
• 3 tablespoons butter.
• 1/2 teaspoon salt.
• 1/8 teaspoon pepper.
Directions
Cook first three ingredients twenty minutes in double boiler.
Add butter, salt, and pepper.
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