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Bearnaise Sauce (Sauce Bearnaise)
From The Swedish, French, American cook book, 1918
Serves 6
Add parsley before serving.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
310Calories
5 gProtein
2 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories310 kcal
Protein4.7 g
Carbohydrates1.9 g
Fiber0.5 g
Sugars0.6 g
Total Fat32 g
Saturated Fat19 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol201 mg
Sodium52 mg
Potassium79 mg
Calcium32 mg
Iron0.7 mg
Magnesium6.1 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C8.9 mg
Vitamin A299 mcg
Vitamin E1.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline106 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 454. The excerpt below is the record exactly as published.
earnaise Sauce ( Sauce Bearnaise) Yolks of four eggs, one cup melted butter, juice of a lemon, pepper, salt, one teaspoon onion juice, and one tablespoon chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.