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Eggs with Hollandaise Sauce, a la Macedoine
From The Swedish, French, American cook book, 1918
Serves 1
Delicious dish for luncheon or dinner.
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
332Calories
26 gProtein
7 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories332 kcal
Protein26 g
Carbohydrates6.9 g
Fiber1.4 g
Sugars5.4 g
Total Fat21 g
Saturated Fat6.6 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat2.9 g
Cholesterol746 mg
Sodium254 mg
Potassium536 mg
Calcium112 mg
Iron2.7 mg
Magnesium33 mg
Phosphorus373 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C16 mg
Vitamin A348 mcg
Vitamin E2.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate106 mcg
Choline596 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 384. The excerpt below is the record exactly as published.
Eggs with Hollandaise Sauce, a la Macedoine CEufs, Sauce hollandaise, a la MacSdoine For eight persons cook four hard-boiled eggs from ten to twelve minutes. Put in cold water and peel, then put in hot water. In the meantime, cook some vegetables a la macedoine — carrots, onions, peas, beans, turnips, beets, etc. — all cut in very tiny dices. Add some butter to the vegetables; pepper and salt to taste. Then make a rich hollandaise sauce. Prepare one thick slice of tomato
Cook this with the app: pantry check, scaling, and the assistant.