{"id":6175,"slug":"horseradish-sauce-with-bouillon","title":"Horseradish sauce with bouillon.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two fresh-grated horseradish roots","four ounces of butter","two grated rolls","bouillon","a pinch of sugar","salt","pepper"],"ingredients_norm":["fresh grated horseradish root","butter","roll","bouillon","sugar","salt","pepper"],"steps":["Put two fresh-grated horseradish roots in sauté pan with four ounces of butter.","Cover and put in oven for five minutes.","Add two grated rolls and return to oven for two minutes more.","Then add bouillon enough to form the sauce.","The bread will swell and give the necessary body.","Add a pinch of sugar, salt and pepper."],"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:w120:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1756573142a357b88cfda5809edf1cd719dd804d8e45e4c5db5936c16871f6dd","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/horseradish-sauce-with-bouillon"}