HORSERADISH FOR THE TABLE
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.
Find it online: https://citp.food/horseradish-through-the-years/