To-day’s Recipe
I i ■ HORSERADISH SAUCE | ■ cup prepared horseradish, ■ A C M two hard-boiled eggs, two m i tablespoons vinegar, one gill - ® cream, half teaspoon mustard, S m pinch of salt. Wash and scrape I S horseradish. Mix yolks of eggs J§ P with salt and dry mustard, stir in ■ ■ Vinegar smoothly, then the cream ■ = and horseradish.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SUNAK19281029.2.31.11
Bibliographic details
Sun (Auckland), Volume II, Issue 497, 29 October 1928, Page 5
Word Count
57To-day’s Recipe Sun (Auckland), Volume II, Issue 497, 29 October 1928, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Sun (Auckland). You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.