Economical Mayonnaise No. 2
From Science of food & cookery, 1921
Mayonnaise made with cooked starch will not keep sweet more than two days, and should be made for immediate use only.
Presented as published in 1921. 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
150Calories
7 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein6.5 g
Carbohydrates20 g
Fiber0.3 g
Sugars1.4 g
Total Fat4.9 g
Saturated Fat23 g
Monounsaturated Fat206 g
Polyunsaturated Fat84 g
Omega-324 g
Cholesterol186 mg
Sodium663 mg
Potassium120 mg
Calcium39 mg
Iron1 mg
Magnesium12 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C18 mg
Vitamin A80 mcg
Vitamin E57 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline149 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 103. The excerpt below is the record exactly as published.
ECONOMICAL MAYONNAISE No. 2 I egg il/2 cups best vegetable oil I cup water J4 teaspoon salt 2. tablespoons cornstarch About 3 tablespoons lemon juice
Cook this with the app: pantry check, scaling, and the assistant.