Frenchside
Hollandaise Sauce
From The Pattern cook-book, 1890
Serves 4
Best for fish.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 58. The excerpt below is the record exactly as published.
HOLLANDAISE SAUCE. This is one of the best sauces for fish. FISH. 139 One-half cupful of butter. One-half cupful of boiling water. One-half lemon (juice only). One-quarter salt-spoonful of pepper. One salt-spoonful of salt. Three eggs (yolks only)
Cook this with the app: pantry check, scaling, and the assistant.