Egg Cutlet with Hollandaise a la Edna
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with Hollandaise sauce for lunch or supper.
Presented as published in 1924. 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
358Calories
32 gProtein
2 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein32 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium355 mg
Potassium345 mg
Calcium140 mg
Iron4.4 mg
Magnesium30 mg
Phosphorus495 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 74. The excerpt below is the record exactly as published.
Egg Cutlet with Hollandaise a la Edna Cotelette d’CEufs a la Hollandaise a la Edna For Six Persons Hard boil four eggs for twelve minutes, leave in cold water until cold then peel and chop very fine. Make cream sauce; put to the chopped eggs four tablespoons of the thick cream sauce, cayenne pepper and salt; mix gently, then put tablespoonfuls on a platter and leave until it is cold; when cold form it in the shape of a cutlet. Dip in egg then in fresh bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.