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Frozen Horseradish Sauce

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. 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. 2

    Whip the cream

    Whip the cream stiff.

  3. 3

    Mix

    Mix the stiffly whipped cream with the horseradish, sugar and vinegar.

  4. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 378)~85% of the text changedremovedadded
4 dl ½ l. fløte (originalen: 3/8 l). 50 g revet gr. reven pepperrot (fersk). 1 ss eddik. spiseskje eddik 1 ts teskje sukker. Skrap pepperroten, skyll og tørk den, riv den Pepperroten skrapes, skylles, tørres, rives på rivjern og dekk den rivjern, dekkes til med en gang så den for ikke blir mørk.. Visp fløten stiv.. Bland den å bli mørk. Den stivvispede fløten fløte blandes med pepperrot, pepperroten, sukker og eddik.. Frys blandingen eddik. Fryses som vanlig i iskremmaskin, spann, maskin eller sett den i fryseren og rør godt om noen ganger under innfrysingen. kjøleskap.

Note on Modernised

Fløtemengden i OCR-en var utydelig og er tolket som 3/8 l ≈ 3,75 dl (avrundet til 4 dl). Frysing i spann/maskin er modernisert til iskremmaskin eller fryser med omrøring.

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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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