Cheese d'Hollandaise
From Salads, sandwiches, and savouries, 1901
Best served hot.
Presented as published in 1901. 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
280Calories
8 gProtein
16 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein8.3 g
Carbohydrates16 g
Fiber0.4 g
Sugars5 g
Total Fat20 g
Saturated Fat6 g
Monounsaturated Fat8 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol17 mg
Sodium663 mg
Potassium207 mg
Calcium238 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus191 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0.9 mg
Vitamin A188 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline19 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.
Cheese d VHollandaise. — For six little croustades of fried bread, mix two tablespoonfuls of grated Parmesan with a gill of Hollandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.