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Hollandaise Sauce
From Original White House Cookbook, 1887
Serves 1
Very nice with baked fish.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 101. The excerpt below is the record exactly as published.
HOLIANDAISE SAUCE. Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a tea- spoonful of sa
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