vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Hollandaise Dressing
From Atlanta women's club cook book, 1921
Serves 4
Mrs. S. L. Dabney.
Presented as published in 1921. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.5 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat0 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium293 mg
Potassium7.8 mg
Calcium2.4 mg
Iron0 mg
Magnesium1 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.2 mcg
Choline0.3 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 37. The excerpt below is the record exactly as published.
HOLLANDAISE DRESSING. 4 tbls. olive oil. 1/2 t-spoon salt. 4 egg yolks. 1/10 t-spoon cayenne pepper. 11/2 tbls. lemon juice. 1 cup hot water
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