Frenchside
Hollandaise Sauce
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 13. The excerpt below is the record exactly as published.
one tablespoonful of lime juice. Boil these in- gredients for five minutes. Strain the liquor and add to any gravy. 83 JOE TILDEN'S RECIPES FOR EPICURES Hollandaise Sauce Heat a bowl with boiling water, and wipe dry. In it beat quarter of a cup of butter to a cream. Add the yolks of two raw eggs
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