Directions: |
Directions:1 cup diced horseradish
1/4 cup of Mother vinegar (cider)
Run at high speed in blender for 3 minutes. This is for use on boiled beef or tongue. Use it straight. For pork, mix with 1 tbsp of dry mustard with each batch. Unusual flavor: Add 1 tsp of crushed dill seed or aniseed or oregano.
To tame fierce pungency and have red color:
Mix 1/2 cup horseradish, 1/2 cup diced red beets, 1/4 cup cider vinegar and 1 tsp dill seed. Mix in blender.
It is said one of the five (horseradish) bitter herbs the Israelites were commanded to eat at Passover meal with cooked lamb and unleavened bread. The other four bitter herbs were: corriander, lettuce, horehound and nettle.
Liverwurst sandwiches on hot buttered rye bread, garnished with newly born horseradish leaves. Also add leaves to tossed salad. Blend horseradish leaves with stinging nettle. Gather equal amounts, wash off and steam with water left on leaves. Cook for 20 minutes. Add a little vinegar or chopped bacon. Use the "Potlikker" to dip hot buttered corn bread in.
Horseradish is a strong and active diuretic. Prevents kidney stones and if eaten regularly even expels stones formed. Treat dropsy. Parasitical intestines (worms).
Horseradish contains many vitamins. Fortifies bodies with Viatmin C. Promotes perspiration, stimulates nerves, loosens phelgm and congestions; sore throat, hoarsness and coughing.
Grated horseradish used externally replaces old mustard plaster. Draws blood to surface.
Flu Remedy:
2 tbsp Horseradish, 1/3 tsp Nutmeg, twist of orange peel.
Stir into a pint of red wine. Heat in double boiler to 160º. Drink a wine glass full, 4 times per day. |
This recipe for Horseradish is from