Boiled Mayonnaise
From Handbook of domestic science and household arts for use in elementary schools, 1900
This dressing will keep for some time in a cool place.
Presented as published in 1900. 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
532Calories
29 gProtein
36 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein29 g
Carbohydrates36 g
Fiber0.3 g
Sugars37 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol462 mg
Sodium3923 mg
Potassium890 mg
Calcium679 mg
Iron2 mg
Magnesium77 mg
Phosphorus711 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate48 mcg
Choline381 mg
Caffeine0 mg
Water741 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 96. The excerpt below is the record exactly as published.
Boiled Mayonnaise. — 2 eggs, ^ pint vinegar, ^ tablespoon 202 HANDBOOK OF DOMESTIC SCIENCE mustard, i tablespoon sugar, ^ tablespoon salt, 1 pint milk, 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.