vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
String Beans with Hollandaise Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
646Calories
19 gProtein
63 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein19 g
Carbohydrates63 g
Fiber14 g
Sugars21 g
Total Fat36 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium933 mg
Potassium1688 mg
Calcium459 mg
Iron4.2 mg
Magnesium163 mg
Phosphorus427 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D3 mcg
Vitamin C1.8 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K202 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate28 mcg
Choline36 mg
Caffeine0 mg
Water580 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 414. The excerpt below is the record exactly as published.
String Beans with Hollandaise Sauce
Cook this with the app: pantry check, scaling, and the assistant.