Frenchside
Dutch or Hollandaise Sauce
From Principles of cookery, 1910
Presented as published in 1910. 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
236Calories
12 gProtein
21 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein12 g
Carbohydrates21 g
Fiber0.3 g
Sugars13 g
Total Fat11 g
Saturated Fat3.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium449 mg
Potassium423 mg
Calcium320 mg
Iron0.5 mg
Magnesium30 mg
Phosphorus269 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A205 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline0.8 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 82. The excerpt below is the record exactly as published.
Dutch or Hollandaise Sauce: To one cup white or milk sauce add one or two beaten egg yolks and cook in double boiler like custard. Flavor with one tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.