vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Noisette Sauce
From Soyer's standard cookery, 1912
Serves 4
Serve with salmon, trout, and boiled fish generally.
Presented as published in 1912. 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
91Calories
2 gProtein
4 gCarbs
8 gFat
Full nutrition (15 nutrients)
Calories91 kcal
Protein1.9 g
Carbohydrates3.8 g
Fiber1.2 g
Total Fat7.6 g
Sodium0 mg
Potassium90 mg
Calcium19 mg
Iron0.5 mg
Magnesium22 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.9 mg
Water0.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 38. The excerpt below is the record exactly as published.
Noisette Sauce. Prepare a Hollandaise Sauce and add two ounces of hazel- nut butt
Cook this with the app: pantry check, scaling, and the assistant.