vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pommes nouvelles a la Hollandaise
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
500Calories
19 gProtein
104 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein19 g
Carbohydrates104 g
Fiber20 g
Sugars0.1 g
Total Fat11 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol22 mg
Sodium1510 mg
Potassium2448 mg
Calcium274 mg
Iron36 mg
Magnesium181 mg
Phosphorus328 mg
Zinc2.7 mg
Copper5.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A2.7 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.3 mg
Folate60 mcg
Choline0.4 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 399. The excerpt below is the record exactly as published.
Pommes nouvelles 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 two ounces of butter in a stewpan ; add a tablespoonful of bechamel sauce (No. 202). Work up well ; mix with one yolk of egg the juice of half a lemon ; season with a little white pepper, grated nutmeg, and salt
Cook this with the app: pantry check, scaling, and the assistant.