Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
160
Calories
7g
Protein
11g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoonful of sherry
- a tablespoon of cream
- a pinch of salt
- two eggs
- salt
- pepper
Directions
1
1| teaspoons butter, sugar tp thicken ; cream well together, and add 1 teaspoonful of sherry. I.G.G.
2
HOLLANDAISE SAUCE (for Veal Cutlets or Salmon).
3
Take the yolks of two eggs ; add a dessertspoonful of cold water. Whisk in saucepan ; add juice of ^ lemon and a tablespoon of cream ; also a pinch of salt and pepper ; stir over fire till it thickens slightly, taking care to keep it smooth. Miss Anderson.
By Hamilton, Margaret ·
Recipe sourced from
internet_archive