Creme Hollandaise
From The pudding and pastry book, 1900
Presented as published in 1900. 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
2018Calories
55 gProtein
79 gCarbs
149 gFat
Full nutrition (33 nutrients)
Calories2018 kcal
Protein55 g
Carbohydrates79 g
Fiber2.8 g
Sugars41 g
Total Fat149 g
Saturated Fat81 g
Monounsaturated Fat50 g
Polyunsaturated Fat11 g
Cholesterol2192 mg
Sodium149 mg
Potassium1014 mg
Calcium726 mg
Iron5.6 mg
Magnesium71 mg
Phosphorus1101 mg
Zinc5.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C53 mg
Vitamin A1529 mcg
Vitamin E7.5 mg
Vitamin K10 mcg
Vitamin B60.9 mg
Vitamin B124.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.5 mg
Folate278 mcg
Choline1483 mg
Caffeine0 mg
Water671 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 23. The excerpt below is the record exactly as published.
Creme Hollandaise 10 yolks ^ pint white wine 1 lemon ^ oz. gelatine 1 pint whipped cream Put the yolks, wine and the rind of the lemon, very thinly peeled, into an enamelled saucepan. Stir over a gentle fire until the mixture thickens. Melt the gelatine, which should have been soaked for an hour, in as little hot water as possible. Add it slowly to the yolks. Stir till thoroughly mixed. Strain into a basin. Beat until cool. Stir in the whipped cream (see p. 3) and set on ice or in a cold place. 104 Pastry Book Noyau Cream ] lb. Jordan almonds h oz. bitter almonds | lb. powdered sugar lj pints cream 1 oz. gelatine
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