nut-freesoy-freeshellfish-free
Eggs a la Hollandaise
From The Swedish, French, American cook book, 1918
Serves 2
Serve for luncheon or supper.
Presented as published in 1918. 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
58Calories
1 gProtein
5 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein1.2 g
Carbohydrates4.9 g
Fiber0.6 g
Sugars2.9 g
Total Fat3.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol3.9 mg
Sodium58 mg
Potassium106 mg
Calcium41 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K206 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate21 mcg
Choline3.4 mg
Caffeine0.9 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.
fs) a la Hollandaise Toast round pieces of bread and spread with pate de foie gras, tongue, anchovy, sardines, or butter. Break eggs in boiling water, poach them, and put them on the toast. Pour over a thick hollan¬ daise sauce, decorate with a strip of truffles across and a ring of thick cream sauce around; sprinkle some chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.