HORSERADISH SAUCE I (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 3 tablespoons grated horseradish root.
• 1 tablespoon vinegar.
• 1/4 teaspoon salt.
• Few grains cayenne.
• 4 tablespoons heavy cream.
Directions
Mix first four ingredients, and add cream beaten stiff.
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