Frenchside
Hollandaise Sauce
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
511Calories
22 gProtein
24 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories511 kcal
Protein22 g
Carbohydrates24 g
Fiber0.5 g
Sugars11 g
Total Fat36 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.1 g
Omega-30 g
Cholesterol390 mg
Sodium1027 mg
Potassium528 mg
Calcium351 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus443 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C2 mg
Vitamin A420 mcg
Vitamin E1.8 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.1 mg
Folate67 mcg
Choline330 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.
HOLLANDAISE SAUCE. ^ pint Bechamel sauce or Lemon juice. melted butter sauce. Cayenne and salt. 2 yolks
Cook this with the app: pantry check, scaling, and the assistant.