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Tomato Bearnaise Sauce
From Lowney's cook book, 1907
Serves 4
Both Bearnaise and Tomato Bearnaise Sauces must be cooked at a low temperature, otherwise the mixture will not be smooth.
Presented as published in 1907. 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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories21 kcal
Protein0.8 g
Carbohydrates4 g
Fiber1 g
Sugars2.2 g
Total Fat0.1 g
Sodium15 mg
Potassium209 mg
Calcium8.8 mg
Iron0.6 mg
Magnesium9.7 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C5.2 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 47. The excerpt below is the record exactly as published.
Tomato Bearnaise Sauce To Bearnaise Sauce add one fourth cup tomato puree
Cook this with the app: pantry check, scaling, and the assistant.