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Cucumber Mayonnaise
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.9 kcal
Protein0.1 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium38 mg
Calcium3.6 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.1 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 113. The excerpt below is the record exactly as published.
Cucumber Mayonnaise. — Put the beaten yolk of an egg in a bowl, with very little salt, pepper and cayenne, and a teaspoonful of lemon juice ; mix these to a cream and then add the best salad oil
Cook this with the app: pantry check, scaling, and the assistant.