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Cleared Mayonnaise Sauce
From A guide to modern cookery, 1909
Serves 10
Used for coating entrées and cold relevées of fish.
Presented as published in 1909. 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
539Calories
1 gProtein
22 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein0.8 g
Carbohydrates22 g
Fiber0.4 g
Sugars16 g
Total Fat50 g
Saturated Fat7.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat30 g
Omega-33.5 g
Cholesterol28 mg
Sodium431 mg
Potassium38 mg
Calcium12 mg
Iron0.3 mg
Magnesium1.9 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.8 mg
Vitamin A11 mcg
Vitamin E2.2 mg
Vitamin K108 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.8 mcg
Choline26 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 34. 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.