Ferrara Mayonnaise
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Keep cold until ready to use.
Presented as published in 1887. 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
655Calories
57 gProtein
4 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein57 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars1.8 g
Total Fat43 g
Saturated Fat22 g
Monounsaturated Fat54 g
Polyunsaturated Fat14 g
Omega-30.5 g
Cholesterol1674 mg
Sodium700 mg
Potassium630 mg
Calcium258 mg
Iron8 mg
Magnesium57 mg
Phosphorus899 mg
Zinc5.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A720 mcg
Vitamin E4.7 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.4 mg
Folate212 mcg
Choline1323 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 7. The excerpt below is the record exactly as published.
FERRARA MAYONNAISE. Beat on ice the yelks of six eggs with half gill of olive oil, add three more eggs, beat until smooth, add teaspoonful mustard, salt, and last three tablespoonfuls vinegar
Cook this with the app: pantry check, scaling, and the assistant.