Frenchsidegluten-freenut-freesoy-freefish-freeshellfish-free
Hollandaise Sauce
From The new practical housekeeping, 1890
Serves 2
Must not boil after adding yolks; cook in a cup set in boiling water.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 93. The excerpt below is the record exactly as published.
Hollandaise Sauce. — One-half cup broth, milk or water, cup butter, yolks of four eggs, juice of one lemon, a dozen pepper-corns, nutmeg and salt. Boil the broth with the peppercorns, a scrap of broken nutmeg and level teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.