Frenchside
Bearnaise Shallot Sauce
From The spirit of cookery, 1895
Presented as published in 1895. 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
318Calories
11 gProtein
38 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein11 g
Carbohydrates38 g
Fiber7.2 g
Sugars18 g
Total Fat10 g
Saturated Fat34 g
Monounsaturated Fat151 g
Polyunsaturated Fat20 g
Omega-31.4 g
Cholesterol0 mg
Sodium32 mg
Potassium755 mg
Calcium97 mg
Iron2.8 mg
Magnesium50 mg
Phosphorus144 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K1.8 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate76 mcg
Choline25 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
Bearnaise Shallot Sauce consists of shallots boiled in 256 THE SPIRIT OF COOKERY vinegar, with yolks and olive-oil
Cook this with the app: pantry check, scaling, and the assistant.