Aioli
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This sauce is delicious for garlic lovers and can be served with various accompaniments.
Presented as published in 1936. 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
129Calories
9 gProtein
12 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein8.9 g
Carbohydrates12 g
Fiber1.1 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat52 g
Monounsaturated Fat228 g
Polyunsaturated Fat31 g
Omega-32.1 g
Cholesterol186 mg
Sodium1238 mg
Potassium69 mg
Calcium30 mg
Iron0.9 mg
Magnesium6.3 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C4 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 150. The excerpt below is the record exactly as published.
8 garlic cloves i}4 cups olive oil 1 egg yolk Juice l/2 lemon Ya teaspoon salt 1 tablespoon tepid water Grind garlic cloves to a paste; add egg yolk and blend; add salt and a few drops of oil and blend, adding oil until 4 table- spoons have been used. Then add lemon juice a little at a time and beat; add water and continue beating. Then slowly add the rest of the oil, proceeding as with mayonnaise. For the garlic-lover this is a delicious sauce, and the "Aioli
Cook this with the app: pantry check, scaling, and the assistant.