French
Hollandaise Sauce
From Kentucky receipt book, 1903
Serves 4
Pour over salmon when serving.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 21. The excerpt below is the record exactly as published.
Hollandaise Sauce. One quart of tarragon vinegar, 4 eggs, put vinegar to boil and when scalding hot, pour over the beaten yolks, with a little sugar
Cook this with the app: pantry check, scaling, and the assistant.