[Sca-cooks] horseradish in period

[Cat Dancer]

I'm making the condiments for the feast for our Crown tournament next 
month--His Majesty is German, Her Majesty is English, so the first course 
is German and the second course is English and the third course is 
dessert. The meat dishes will be bratwurst and then a beef roast, and the 
head cook is also planning to have spiced/pickled beef on the tables to 
start.

I'm doing the Welserin pear mustard, Lombard mustard, a simple 
mustard/vinegar, and the head cook wants something with horseradish, 
because her recipe for the spiced beef says to serve it with horseradish. 
The condiments are going to stay on the tables through the whole feast.

Was horseradish as we know it--plain roots grated into vinegar--served in 
period, or was it always mixed with something else?

Many thanks,

Margaret FitzWilliam