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Fish Mayonnaise

Name: Fish Mayonnaise
Yield: 1 servings
Ingredients: one pound of cold boiled halibut, rock or codfish; the yolks of four hard boiled eggs; salt; pepper; mustard; two teaspoonfuls of white sugar; six tablespoonfuls of good vinegar; the frothecTwhite of one egg

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. 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

632Calories

84 gProtein

12 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories632 kcal

Protein84 g

Carbohydrates12 g

Fiber0.2 g

Sugars11 g

Total Fat23 g

Saturated Fat7.1 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat3.7 g

Omega-30 g

Cholesterol955 mg

Sodium1817 mg

Potassium987 mg

Calcium177 mg

Iron3.5 mg

Magnesium96 mg

Phosphorus1641 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E4.3 mg

Vitamin K0.7 mcg

Vitamin B60.6 mg

Vitamin B129.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.1 mg

Folate88 mcg

Choline588 mg

Caffeine0 mg

Water658 g

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 404. The excerpt below is the record exactly as published.

FISH MAYONNAISE. Take one pound of cold boiled halibut, rock or codfish, and cut into pieces one inch in length. Mix in a bowl a dressing as follows : The yolks of four hard boiled eggs rubbed to a smooth paste with salad oil ; add to these salt, pepper, mustard, two teaspoonfuls of white sugar and lastly six tablespoonf uls good vinegar ; beat the mixture until light, and just before serving stir in lightly the frothecTwhite of one egg

Cook this with the app: pantry check, scaling, and the assistant.