Hamburg Mayonnaise
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
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
260Calories
6 gProtein
46 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein6.4 g
Carbohydrates46 g
Fiber12 g
Sugars7.2 g
Total Fat3.3 g
Saturated Fat23 g
Monounsaturated Fat99 g
Polyunsaturated Fat14 g
Omega-31 g
Cholesterol3.5 mg
Sodium473 mg
Potassium738 mg
Calcium176 mg
Iron4.2 mg
Magnesium69 mg
Phosphorus96 mg
Zinc1.1 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A19 mcg
Vitamin E1.1 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate30 mcg
Choline18 mg
Caffeine0 mg
Water327 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.
HAMBURG MAYONNAISE. Pass the yelks of eight boiled eggs through the strainer, add five ounces olive oil, juice of two lemons, two ounces vinegar, salt, pepper, half gill of soup stock, half gill madeira wine
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