Hollandaise Sauce
From The Warrenton cook book, 1951
—Mrs. Tom HAWKINS
Presented as published in 1951. 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
889Calories
6 gProtein
1 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein6.5 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.5 g
Total Fat97 g
Saturated Fat54 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol231 mg
Sodium595 mg
Potassium42 mg
Calcium27 mg
Iron0 mg
Magnesium3.1 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A736 mcg
Vitamin E4.4 mg
Vitamin K7.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate6.3 mcg
Choline21 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 24. The excerpt below is the record exactly as published.
HOLLANDAISE SAUCE 2 ege yolks %, t. Salt : i ere juice Y% ce. melted butter
Cook this with the app: pantry check, scaling, and the assistant.