vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Mayonnaise
From Royal Victoria cook book, 1900
Serves 1
Recipe attributed to Miss Adele Spry.
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
411Calories
28 gProtein
30 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein28 g
Carbohydrates30 g
Fiber6.3 g
Sugars13 g
Total Fat31 g
Saturated Fat6.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol775 mg
Sodium1459 mg
Potassium613 mg
Calcium230 mg
Iron6 mg
Magnesium68 mg
Phosphorus441 mg
Zinc2.9 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A327 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate98 mcg
Choline591 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 23. The excerpt below is the record exactly as published.
Beat 4 eggs light. Take 5 tablespoons vinegar, a little pepper, 1 tablespoon white sugar, 1 tablespoon butter, and $ a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.