vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Congealed Mayonnaise
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
361Calories
4 gProtein
5 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein4 g
Carbohydrates5.3 g
Fiber0 g
Sugars3.4 g
Total Fat36 g
Saturated Fat9.7 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat17 g
Omega-32 g
Cholesterol45 mg
Sodium245 mg
Potassium74 mg
Calcium45 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A79 mcg
Vitamin E1.5 mg
Vitamin K61 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.1 mcg
Choline20 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 96. The excerpt below is the record exactly as published.
Congealed Mayonnaise To one cupful of well seasoned mayonnaise add one cupful of stiffly whipped cream and two tablespoonf uls of gelatine dissolved in as small quantity of water as possible. Add two cucumbers chopped fine, one table- spoonful of finely chopped onion, two tablespoonfuls of finely chopped celery
Cook this with the app: pantry check, scaling, and the assistant.