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Home » Food Trivia, Seasonings

Fresh Horseradish Sauce

By Helen Brody (November 17, 2008)

As is the case with nutmeg below, in early America spices were often used in greater abundance than they are today.

“Melt butter, scrape a good deal of horseradish pretty fine; put it into your belted butter;grate half a nutmeg; beat up the yolk of an egg with one spoonful of cream; pour the grated nutmeg, egg, and cream into your butter, which you must keep stirring one and the same way, until it boils” Anne Gibbons Gardiner , Fairfield, CT 1763

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