{"id":3798,"slug":"hot-horseradish-sauce","title":"HOT HORSERADISH SAUCE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/4 cup freshly grated horseradish.","1/4 cup fine cracker crumbs.","1-1/2 cups milk.","3 tablespoons butter.","1/2 teaspoon salt.","1/8 teaspoon pepper.","1 tablespoon vinegar.","2 tablespoons lemon juice.","1/2 tablespoon grated onion."],"ingredients_norm":["horseradish","fine cracker crumb","milk","butter","salt","pepper","vinegar","lemon juice","onion"],"steps":["Cook crumbs, horseradish and milk twenty minutes in double boiler.","Add seasonings, vinegar and lemon juice slowly, stirring constantly.","Add grated onion, reheat and serve."],"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/31534","source_ref":"pg:31534:47","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"58766690188bae63226ffae49f34f9c8c31ca150d0e0a64390d9082fdbe31315","created_at":"2026-08-02T15:44:02Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), 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/hot-horseradish-sauce"}