The 1901 Cookbook Archive
No. 2420 — Horseradish Sauce
English historical translation of Molokhovets recipe No. 2420 from the 1901 Russian cookbook, retaining original methods and measures.
Bring ¼ tablespoon of flour and 1 tablespoon of butter to a boil with 2 glasses of water or fish stock. Add 6 tablespoons of grated horseradish and one slice of lemon with the pips removed. Heat until very hot and serve with a large boiled fish.
Original source: Read Russian recipe No. 2420. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.