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Cleared Mayonnaise Sauce
From Soyer's standard cookery, 1912
Serves 10
Use according to the nature of the products intended.
Presented as published in 1912. 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
389Calories
1 gProtein
22 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein0.5 g
Carbohydrates22 g
Fiber0.4 g
Sugars16 g
Total Fat33 g
Saturated Fat5.2 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat20 g
Omega-32.4 g
Cholesterol19 mg
Sodium291 mg
Potassium33 mg
Calcium9.9 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A7.1 mcg
Vitamin E1.5 mg
Vitamin K72 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.7 mcg
Choline18 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 40. The excerpt below is the record exactly as published.
Cleared Mayonnaise Sauce. Take the necessary quantity of Mayonnaise and gradually add to it, per one and one-half pints of the sauce, one-half pint of cold and rather firm melting aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.