Egg Sauce Made From Hollandaise

Name: Egg Sauce Made From Hollandaise
Ingredients: two finely chopped hard boiled eggs; a teaspoonful of parsley

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

156Calories

13 gProtein

1 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories156 kcal

Protein13 g

Carbohydrates1.2 g

Fiber0 g

Sugars1.1 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.4 g

Cholesterol373 mg

Sodium125 mg

Potassium134 mg

Calcium52 mg

Iron1.3 mg

Magnesium11 mg

Phosphorus173 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C2 mg

Vitamin A155 mcg

Vitamin E1 mg

Vitamin K25 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate46 mcg

Choline294 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.

Sauce Made From the Hollandaise. — Egg sauce may be made from the Hollandaise by sprinkling with two finely chopped hard boiled eggs and a tea- spoonful of parsle

Cook this with the app: pantry check, scaling, and the assistant.