The 1901 Cookbook Archive
No. 689 — Hot Horseradish Sauce with Sour Cream for Boiled Beef, Corned Beef or Suckling Pig
English historical translation of Molokhovets recipe No. 689 from the 1901 Russian cookbook, retaining original methods and measures.
Peel, wash and grate one Russian pound of horseradish root. Put in a saucepan with ⅛ Russian pound of butter and fry for a quarter of an hour, moistening with ¼ spoonful of broth.
Mix ½ tablespoon of flour with one glass, or ½ Russian pound, of sour cream. Add to the horseradish, bring once to the boil and take off the heat.
Optionally enrich with two egg yolks and heat until very hot without boiling.
Historical editorial note: The period instructions for eggs and heating do not specify modern safe cooking temperatures.
Original source: Read Russian recipe No. 689. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.