Why should the grated horseradish be covered?

Grated horseradish darkens quickly in contact with air. Cover it right after grating, so the sauce stays pale.

How is the sauce frozen?

The cream is whipped stiff and mixed with horseradish, sugar and vinegar. Then the mixture is frozen "as usual" – in a pail (with ice and salt) or an ice cream maker. Count on about 4 hours total.

What is the sauce made of?

3/8 liter of cream, 50 g of grated horseradish, 1 tablespoon of vinegar and 1 teaspoon of sugar. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 342, and is reckoned to make 4 servings.

Frozen Horseradish Sauce

Name: Frozen Horseradish Sauce
Prep time: 20 min
Cook time: 3 h 40 min
Total time: 4 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 dl cream (original: 3/8 l); 50 g grated horseradish (fresh); 1 tbsp vinegar; 1 tsp sugar

Frozen horseradish sauce of stiffly whipped cream, grated horseradish, vinegar and sugar, frozen in an ice pail or ice cream maker.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 342 (falt i det fri)

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About the dish

A frozen variant of horseradish sauce, made like an ice cream in an ice pail or freezing machine. Such frozen sauces belonged to the finer party kitchen around 1914.

How to make it

1
Prepare the horseradish
Scrape the horseradish, rinse and dry it, grate it on a grater and cover it right away so it does not darken.
2
Whip the cream
Whip the cream stiff.
3
Mix
Mix the stiffly whipped cream with the horseradish, sugar and vinegar.
4
Freeze
Freeze the mixture in an ice cream maker, or put it in the freezer and stir well a few times during freezing.

Changes from the original

The amount of cream in the OCR was indistinct and has been interpreted as 3/8 l ≈ 3.75 dl (rounded to 4 dl). Freezing in a pail/machine has been modernized to an ice cream maker or freezer with stirring.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 342) → 1949 (korrekturlest, s. 378)~33% av teksten endretfjernetlagt til

~~3/8~~ ½ l. fløte 50 gr. reven pepperrot 1 ~~spiseske~~ spiseskje eddik 1 ~~teske~~ teskje sukker. Pepperroten skrapes, skylles, tørres, rives ~~paa~~ på rivjern, ~~dækkes~~ dekkes til for ikke at å bli mørk. Den stivvispede fløte blandes med pepperroten, sukker og eddik. Fryses som vanlig i ~~spand~~ spann, maskin eller ~~maskin.~~ kjøleskap.

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Frequently asked questions

Why should the grated horseradish be covered?: Grated horseradish darkens quickly in contact with air. Cover it right after grating, so the sauce stays pale.
How is the sauce frozen?: The cream is whipped stiff and mixed with horseradish, sugar and vinegar. Then the mixture is frozen "as usual" – in a pail (with ice and salt) or an ice cream maker. Count on about 4 hours total.
What is the sauce made of?: 3/8 liter of cream, 50 g of grated horseradish, 1 tablespoon of vinegar and 1 teaspoon of sugar. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 342, and is reckoned to make 4 servings.

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