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Hollandaise Sauce
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
451Calories
4 gProtein
0 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein4.4 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat49 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.3 g
Omega-30.2 g
Cholesterol238 mg
Sodium51 mg
Potassium57 mg
Calcium31 mg
Iron0.6 mg
Magnesium4.9 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A438 mcg
Vitamin E1.6 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate16 mcg
Choline103 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 238. The excerpt below is the record exactly as published.
Hollandaise sauce. Put the yolks of five eggs in saucepan. Place the 320 THE HOTEL ST. FRANCIS COOK BOOK saucepan in pot containing very hot water, on range. Stir the yolks well and add pieces of sweet butter the size of a hazelnut, until one pound is used. As the butter melts in the eggs be careful that the sauce does not get too hot. Add salt and Cayenne pepper to taste.
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