{"id":6176,"slug":"cold-horseradish-sauce-english-style","title":"Cold horseradish sauce, English style.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two fresh-grated horseradish roots","salt","a teaspoonful of English mustard","a teaspoonful of Worcestershire sauce","a spoonful of vinegar","one pint of stiff-whipped cream"],"ingredients_norm":["fresh grated horseradish root","salt","english mustard","worcestershire sauce","vinegar","stiff whipped cream"],"steps":["To two fresh-grated horseradish roots add salt, a teaspoonful of English mustard, a teaspoonful of Worcestershire sauce, and a spoonful of vinegar, mixed well.","Then add one pint of stiff-whipped cream."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w120:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"f4457dbebad815d8e9f24b2027fba2b135e3e84753d2f9c62cf49e281893bd75","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cold-horseradish-sauce-english-style"}