American
Horseradish Sauce II
A historical side recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- 3 tablespoons Cracker Crumbs
- ⅓ cup Horseradish Root
- 1½ cups Milk
- 3 tablespoons Butter
- ½ teaspoon Salt
- ⅛ teaspoon Pepper
Make it
Method
- 1
Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper.
Source & rights
Where this recipe comes from
Horseradish Sauce II, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.