Frenchsidevegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hollandaise Sauce
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Pour sauce around (not over) the fish on platter.
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 10. The excerpt below is the record exactly as published.
Hollandaise sauce made as follows : Sauce : One-half cup butter, yolks of two eggs, juice of one-half lemon, one saltspoon salt, few grains cayenne pepper, one-half cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.