Horseradish Through the Years

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Cooking with Yoda

For the Jedi it is time to eat as well

Eat, eat. Hot. Good food, hm? Good, hmm?

Yoda

Horseradish Through the Years

Horseradish that does not bring a pious tear to the eye is not God’s horseradish.

Tevye the Dairyman
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Horse-Radish

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  • Author: Eliza Leslie

Ingredients

Instructions

Wash clean some roots of horse-radish, wipe them dry, and scrape off the outside. Then grate the sticks of horse-radish with a large grater. Put some of the grated horse-radish into a large saucer, or small deep plate, and moisten it with good cider vinegar, but do not put so much vinegar as will render it liquid. Send it to table with roast beef or mutton.

Notes

Leslie, Eliza. Miss Leslie’s New Cookery Book. T. B. Peterson, 1857.
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HORSERADISH FOR THE TABLE

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  • Author: Lizzy Kander (Mrs. Simon)

Ingredients

1 Ib. horseradish root

White vinegar

2 tablespoons sugar

Instructions

Scrub the horseradish root, pare and grate over hot stove, or out of doors. Mix and add, all the vinegar that the horseradish will absorb. Bottle in air-tight cans and take out only enough at a time for immediate use.

Notes

Kander, Mrs. Simon. “The Settlement” Cook Book. 7th ed. Press of J. H. Yewdale & sons co, 1915.
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PICKLED HORSERADISH

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  • Author: Ruth Berolzheimer

Ingredients

1 cup grated horseradish

1 teaspoon salt

2 tablespoons white sugar

3 cups cold vinegar

Instructions

 

To the grated horseradish add the sugar, salt and vinegar.

Mix well and seal in clean, cold jars.

Notes

Berolzheimer, Ruth. The American Woman’s Cook Book. Consolidated Book Publishers, 1944.
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Homemade Horseradish

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Thanks to the food processor, horseradish is easy to prepare. But it really clears out the sinuses, so be careful. If you’re planning to process large quantities, consider goggles and gloves—really.

  • Author: Mark Bittman
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 1 cup

Ingredients

One 1-foot-long horseradish root (about 1 pound)

About 1/2 cup white or rice wine vinegar

Salt

Instructions

Peel the horseradish with a sturdy vegetable peeler or paring knife and cut it into chunks. Put in a food processor with about half the vinegar. Process, stopping the machine and scraping the mixture down as needed, until finely minced. (Do not try this with a blender; it will not work. The only alternative is to grate the horseradish by hand.)

Taste and add more vinegar as needed and salt to taste. Store in the refrigerator. Horseradish will keep almost indefinitely, but will become increasingly mild.

Notes

Bittman, Mark, and Alan Witschonke. How to Cook Everything®: 2,000 Simple Recipes for Great Food. Completely revised tenth anniversary edition. John Wiley & Sons, Inc, 2008.
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Prepared Horseradish

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  • Author: Martha Stewart
  • Yield: 1 cup

Ingredients

1 four-ounce piece horseradish root, peeled

½ tablespoon cider vinegar

1 teaspoon salt

1 tablespoon sugar

Instructions

Chop the horseradish root into 1/2-inch pieces. Place in the bowl of a food processor with vinegar, salt, and

sugar.

Puree until finely minced and well combined, about 1 minute. Transfer to an airtight container, and refrigerate.

Prepared horseradish will keep up to 2 weeks.

Notes

Prepared horseradish recipe. Martha Stewart. (2017). https://www.marthastewart.com/1157921/prepared-horseradish