Frenchside
Dutch or Hollandaise Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 216. The excerpt below is the record exactly as published.
DUTCH OB HOLLANDAISE SAUCE. Make a pint of white sauce, as directed in the proper recipe ; while it is still hot, but not boiling, stir with it the yolks of two raw eggs, three tablespoonfuls of salad-oil, and one of vinegar or lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.