Horse-Radish Sauce

Time, two or three minutes. Mix a stick of grated horseradish with a wineglass of cream, a teaspoon of mustard, and a pinch of salt, then stir in a half a tumbler of the best vinegar, and a pinch of salt. Bruise them with a spoon, and then thoroughly mix together, serve in a tureen.

Modern day notes to recipe.
1. Cream used would have been fresh and thick.
2. Mustard used would have been dried mustard.
3. Bruise would have meant to crush or break into smaller pieces.
4. The above recipe has been written verbatim.

Recipe from The Seattle Brides Cook Book circa 1890’s. This cookbook was given to Granny Edall (Edith May York Turney-Edall) when she was 17 years old – about the time she married. She was born in 1883. It was given to Eileen Edall (Mom) in 1946 – about the time she arrived in Canada as a Second World War Bride. I am now the keeper of this wonderful piece of history.

 

2 thoughts on “Horse-Radish Sauce”

  1. This is my Great Grandmother…Edith Edall…my Mom is a Turney. I would be interested in any family history you can share with me.

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