Frenchside
Hollandaise Sauce
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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 Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 36. The excerpt below is the record exactly as published.
OLLAND AISE SAUCE. 2 yolks of eggs. 1 gill cream. Salt. 1 oz. butter. 1 lemon (juice only). Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.