{"id":6814,"slug":"horseradish-sauce-no-2","title":"HORSERADISH SAUCE, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one tablespoon of fat","one-quarter of an onion","one tablespoon cracker meal or flour","two tablespoons of grated horseradish (and one more tablespoon later)","some soup stock","one tablespoon of brown sugar","two cloves","two bay leaves","salt","pepper","two tablespoons of vinegar"],"ingredients_norm":["fat","onion","cracker meal or flour","horseradish","soup stock","brown sugar","clove","bay leaf","salt","pepper","vinegar"],"steps":["Heat one tablespoon of fat in a frying-pan, when hot cut up one-quarter of an onion in it, and fry light brown, then brown one tablespoon cracker meal or flour and add two tablespoons of grated horseradish; let this brown a bit, then add some soup stock, one tablespoon of brown sugar, two cloves, two bay leaves, salt, pepper and two tablespoons of vinegar.","Let cook a few minutes then add one more tablespoon of horseradish and if necessary a little more sugar or vinegar.","Lay the meat in this sauce and cover on back of stove until ready to serve. If gas stove is used, place over the simmering flame."],"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/12350","source_ref":"pg:12350:w16:20","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"2815e0b88441aead2b15d2fda9564adfd3719db0619a3d913c35164cff863abf","created_at":"2026-08-02T16:55:32Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/horseradish-sauce-no-2"}