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Chicken Hollandaise
From Boston Cooking-School cook book, 1896
Serves 4
Serves 4.
Presented as published in 1896. 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
180Calories
15 gProtein
3 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein15 g
Carbohydrates3.2 g
Fiber0 g
Sugars1 g
Total Fat16 g
Saturated Fat3.1 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol89 mg
Sodium604 mg
Potassium312 mg
Calcium37 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus171 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate8.7 mcg
Choline40 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 149. The excerpt below is the record exactly as published.
CHICKEN HOLLANDAISE 1% tablespoons butter ¥g cup finely chopped celery 1 teaspoon finely chopped onion Y4 teaspoon salt 2 tablespoons cornstarch Few grains paprika 1 cup Chicken Stock (p. 151) 1 cup cooked chicken, cubed 1 teaspoon lemon juice 1 egg yolk, slightly beaten
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