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Boiled Mayonnaise
From Delta Gamma cook book, 1922
Serves 1
Lillian Smith Burwell (Lambda)
Presented as published in 1922. 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
452Calories
18 gProtein
38 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein18 g
Carbohydrates38 g
Fiber0.2 g
Sugars31 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol416 mg
Sodium1418 mg
Potassium345 mg
Calcium219 mg
Iron2.3 mg
Magnesium32 mg
Phosphorus341 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A291 mcg
Vitamin E1.4 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate60 mcg
Choline318 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 35. The excerpt below is the record exactly as published.
Boiled Mayonnaise Y2 teaspoon salt 2 tablespoons sugar 1 teaspoon mustard ^^ tablespoon flour 1 tablespoon melted butter yolks 2 eggs % cup milk Y cup vinegar
Cook this with the app: pantry check, scaling, and the assistant.