Cooked Mayonnaise
From The Raleigh cook book, 1907
A rich and creamy dressing.
Presented as published in 1907. 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
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 14. The excerpt below is the record exactly as published.
Cooked Mayonnaise.—Yolks of 6 eggs; % cup salad oil; 1 small tablespoon salt; 1 tablespoon of sugar; 1 dessertspoon of mustard; 1 saltspoon of cayenne; % cup of vinegar; butter size of a walnut; % cup of cream
Cook this with the app: pantry check, scaling, and the assistant.