Horseradish Sauce

Recipe No. 505 from the U.S. Army’s WWII cookbook — Sauces. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Milk, evaporated — 8 — 14½ ounce cans
• Water (for milk) — 1 gallon (4 No. 56 dippers)
• Flour, sifted — 1 pound (1 No. 56 dipper)
• Lemon juice — ½ pint (¼ No. 56 dipper)
• Salt — 2 ounces (4 mess kit spoons)
• Pepper — (¼ mess kit spoon)
• Butter or fat — 1 pound (½ No. 56 dipper)
• Horseradish, prepared — 1 quart (1 No. 56 dipper)

Directions

Key ingredients

Evaporated Milk

1. Mix milk and water. Mix flour and 1 quart (1 No. 56 dipper) milk; stir until smooth. Add remaining milk.
2. Heat to boiling point; boil 2 minutes or until thick, stirring constantly.
3. Add lemon juice, salt, pepper and horseradish; heat.
4. Keep hot over hot water until ready for use.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Milk, evaporated — ⅔ can(s) (14½ oz) Water (for milk) — 1¼ cups Flour, sifted — 1¼ oz Lemon juice — 1¼ tbsp Salt — about 1 tsp Pepper — scale to taste ((¼ mess kit spoon)) Butter or fat — 1¼ oz Horseradish, prepared — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 505, Sauces. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.