The Bitter Truth

I get hoarse after eating strong horseradish, but Henry Scammell felt otherwise. “Horseradish will afford instantaneous relief in most obstinate cases of hoarseness. The root possesses the most virtue, though the leaves are good till they dry,” wrote Scammell in his 1897 cookbook, Cyclopedia of Valuable Receipts. He recommended cooks add horseradish to milk to preserve it, but I bet using that milk for tea or coffee would not have been tasty. He also suggested it for homemade cider, both