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Sauce Hollandaise

Name: Sauce Hollandaise
Yield: 2 servings
Cuisine: French
Ingredients: 1 heaping tablespooni butter; 1 tablespoon flour; 1 teacup of boiling water; the yolks of 2 or 3 eggs; the juice of 1 lemon; salt; red pepper

From San Rafael cook book, 1906, 1906

Serves 2

Presented as published in 1906. 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

280Calories

11 gProtein

26 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories280 kcal

Protein11 g

Carbohydrates26 g

Fiber1.5 g

Sugars1.4 g

Total Fat21 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol16 mg

Sodium270 mg

Potassium90 mg

Calcium80 mg

Iron8.2 mg

Magnesium11 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A0 mcg

Vitamin E2.9 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.3 mg

Folate48 mcg

Choline5.6 mg

Caffeine0 mg

Water170 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 29. The excerpt below is the record exactly as published.

SAUCE HOLLANDAISE— Mrs. W. B. Bradford. 1 heaping tablespooni butter; when melted, 'addi 1 tablespoon flour, and cook a few minutes. Then add 1 teacup of boiling water, and stir until smooth. Gradually add the yolks of 2 or 3 eggs, the juice of 1 lemon, salt, and red pepper

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