Frenchside
Hollandaise Sauce
From Anson County cook book, 1928
— Mrs. T. L. Caudle.
Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 10. The excerpt below is the record exactly as published.
HOLLANDAISE SAUCE % cup butter 2 egg yolks V2 cup boiling water 1 tablespoon lemon juice
Cook this with the app: pantry check, scaling, and the assistant.