Frenchsidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hollandaise Sauce, No. 1
From The Twin-city housewife, 1920
Serves 4
Serve with boiled fish.
Presented as published in 1920. 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 Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 21. The excerpt below is the record exactly as published.
Hollandaise Sauce, No. 1 Two teaspoons each of butter and flour, one teaspoon salt, three- fourths cup of milk, cayenne to taste. Mix, heat and pour over the beaten yolks of two eggs. Put in double boiler and cook like cust- ard. Remove from fire and add two tablespoons of butter, and two teaspoons of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.