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Hollandaise Sauce

Name: Hollandaise Sauce
Yield: 1 servings
Cuisine: French
Ingredients: Put into a saucepan a gill of cream; a little pepper; a tiny pinch of nutmeg; 2 raw yolks of eggs; * oz. of fresh butter

From Miss Cameron's cookery book, 1898

Serves 1

Presented as published in 1898. 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

607Calories

18 gProtein

21 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein18 g

Carbohydrates21 g

Fiber6.3 g

Sugars0.5 g

Total Fat64 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol526 mg

Sodium173 mg

Potassium587 mg

Calcium240 mg

Iron4.2 mg

Magnesium62 mg

Phosphorus307 mg

Zinc1.9 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A167 mcg

Vitamin E1.3 mg

Vitamin K44 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate51 mcg

Choline297 mg

Caffeine0 mg

Water150 g

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 40. The excerpt below is the record exactly as published.

Hollandaise Sauce. Put into a saucepan a gill of cream, a little pepper and ^t, a tiny pinch of nutmeg, 2 raw yolks of eggs, and * oz. of fresh butter

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