New Potatoes a la Hollandaise
From How to cook vegetables, 1911
Presented as published in 1911. 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
2899Calories
106 gProtein
624 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories2899 kcal
Protein106 g
Carbohydrates624 g
Fiber119 g
Sugars1.9 g
Total Fat56 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol134 mg
Sodium9061 mg
Potassium14739 mg
Calcium1649 mg
Iron219 mg
Magnesium1086 mg
Phosphorus1974 mg
Zinc16 mg
Copper32 mg
Manganese48 mg
Vitamin D0.2 mcg
Vitamin C207 mg
Vitamin A16 mcg
Vitamin E1.1 mg
Vitamin K0.1 mcg
Vitamin B68.6 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)44 mg
Folate371 mcg
Choline4.8 mg
Caffeine0 mg
Water2877 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 77. The excerpt below is the record exactly as published.
New Potatoes a la Hollandaise. Wash, scrape, and boil about two dozen or more even-sized new potatoes ; drain, dry, and put them into a vegetable dish. Melt 2 oz. of butter in a stew-pan ; add a tablespoonful of Bechamel sauce. Work up well ; mix with 1 yolk of egg the juice of half a lemon
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