Frenchside

Hollandaise Sauce

Name: Hollandaise Sauce
Cuisine: French
Ingredients: 3^ cup butter substitute; 2 eggs (yolks only); 1 tablespoonful lemon juice; J4 teaspoon salt; A few grains cayenne pepper; 1-3 cup boiling water

From War cook book, 1918

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

1156Calories

14 gProtein

14 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories1156 kcal

Protein14 g

Carbohydrates14 g

Fiber0.9 g

Sugars0.8 g

Total Fat118 g

Saturated Fat97 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol372 mg

Sodium619 mg

Potassium177 mg

Calcium109 mg

Iron7.4 mg

Magnesium18 mg

Phosphorus210 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C6 mg

Vitamin A160 mcg

Vitamin E5.2 mg

Vitamin K27 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.4 mg

Folate71 mcg

Choline297 mg

Caffeine0 mg

Water155 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 11. The excerpt below is the record exactly as published.

HOLLANDAISE SAUCE, 3^ cup butter substitute 2 eggs (yolks only) 1 tablespoonful lemon juice J4 teaspoon salt A few grains cayenne pepper 1-3 cup boiling water

Cook this with the app: pantry check, scaling, and the assistant.