Recipe Manuscript

Kold Peberrod-Sauce

Name: Kold Peberrod-Sauce
Prep time: PTPT10M
Cook time: PTPT0M
Yield: 4
Cuisine: European
Ingredients: 250 ml thick sour cream; 1–2 teaspoons white granulated sugar; 1–2 teaspoons white vinegar (or to taste); 2–3 tablespoons finely grated fresh horseradish; Salt, to taste (optional, modern addition)

"Cold Horseradish Sauce"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European Beginner Dinner Lunch Other

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Kold Peberrod-Sauce

"Man pisker tyk sur Fløde, og kommer deri hvidt stødt Sukker og Eddike efter Flødens Syrlighed; derpaa kommes reven Peberrod i, til den bliver skarp nok. Denne Sauce bruges til kold Kar og Gjedder. Somme bruger den endog til varm Kar."

English Translation

"One whips thick sour cream and adds white powdered sugar and vinegar according to the sourness of the cream; then grated horseradish is added until it becomes sharp enough. This sauce is used for cold carp and pike. Some even use it for warm carp."

Note on the Original Text

The recipe is written in a brief, direct style common to the cookbook tradition of the time, assuming that the reader understood basic techniques such as whipping cream or grating root vegetables. Measurements are vague and rely on the cook's experience and palate rather than precision. Danish orthography from this era might seem unusual to the modern eye: 'Fløde' for cream, 'Eddike' for vinegar, 'reven' for grated. Such economy of language and flexible spelling were practical and reflected oral culinary culture rather than formal written instruction.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an 1884 Danish cookbook published in Chicago for the Norse-Danish immigrant community. It reflects the everyday flavors and frugality of Scandinavian households in the late 19th century, particularly among those seeking to recreate familiar dishes far from home. Horseradish sauce was a refreshing partner for cold meats or freshwater fish, vital in an era before refrigeration when such preparations prolonged the enjoyment of what was available after a feast or butchering day. The recipe's simplicity, blending pantry staples with the invigorating heat of horseradish, made it a beloved condiment both in the old country and among immigrant tables in America.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

At the time, cooks would have used a hand whisk or a wooden spoon to whip the thick, cultured cream, and a metal or ceramic grater to prepare the horseradish. The mixture would be brought together in a sturdy bowl, likely earthenware or heavy ceramic, and served from a small dish or directly spooned atop slices of cold roast beef or fish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 cup thick sour cream
1–2 teaspoons white granulated sugar
1–2 teaspoons white vinegar (or to taste)
2–3 tablespoons finely grated fresh horseradish
Salt, to taste (optional, modern addition)

Instructions

Begin by whipping about 1 cup of thick sour cream until it becomes nicely aerated.
Next, add 1–2 teaspoons of white granulated sugar to the cream, adjusting to taste.
Gradually pour in 1–2 teaspoons of white vinegar—tasting as you go—so the mixture becomes pleasantly tangy but not too sharp.
Once balanced, fold in 2–3 tablespoons of finely grated fresh horseradish.
Adjust the amount so the sauce is as pungent as you like.
Chill before serving.
This lively, cold horseradish sauce is perfect for serving with cold cuts of beef ("kar") or cold pike ("gjedd"), and some even enjoyed it with warm beef.

Estimated Calories

100 per serving

Cooking Estimates

Preparing this horseradish sauce takes just a few minutes since there is no cooking required. Each serving has about 100 calories, and the recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.