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Hot Mayonnaise
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
338Calories
16 gProtein
1 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein16 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0.1 g
Total Fat29 g
Saturated Fat4.2 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol0 mg
Sodium4 mg
Potassium13 mg
Calcium5.3 mg
Iron0 mg
Magnesium2.2 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A12 mcg
Vitamin E5.8 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.3 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 83. The excerpt below is the record exactly as published.
HOT MAYONNAISE 2 egg yolks Y% cup hot water 2 tablespoons olive oil Salt 1 tablespoon vinegar Few grains cayenne 1 teaspoon finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.