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Suggest a better descriptionDivide butter in 3 parts. Put one piece of butter, with lemon juice and egg yolks in the top of a double boiler. Cook over boilig water, stirring constantly with a wire whisk. As the butter melts, add a second piece. As mixture starts to thicken, add the third piece of butter. Add the water and cook for 1 minute. Remove from fire and add seasonings. Should the mixture curdle, add 2 Tbsp boiling water, drop by drop. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 1 | ||
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Calories: 933 | ||
Calories from Fat: 910 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.1g | 135 % | |
Saturated Fat 61.6g | 308 % | |
Monounsaturated Fat 27.9g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 663.6mg | 204 % | |
Sodium 672.3mg | 23 % | |
Potassium 122.7mg | 3 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.4g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 933
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