Magic Mayonnaise
From The Chapel Hill cook book, 1935
Makes 1.5 cups.
Presented as published in 1935. 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
1580Calories
16 gProtein
90 gCarbs
129 gFat
Full nutrition (34 nutrients)
Calories1580 kcal
Protein16 g
Carbohydrates90 g
Fiber0.4 g
Sugars89 g
Total Fat129 g
Saturated Fat17 g
Monounsaturated Fat86 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol56 mg
Sodium1377 mg
Potassium631 mg
Calcium480 mg
Iron0.6 mg
Magnesium55 mg
Phosphorus443 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C4.5 mg
Vitamin A121 mcg
Vitamin E38 mg
Vitamin K8.9 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline149 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 19. The excerpt below is the record exactly as published.
MAGIC MAYONNAISE 2/3 cup sweetened con- rA cup salad oil or melted densed milk (not butter evaporated) 1 egg yolk % cup vinegar or lemon % teaspoon salt juice Few grains cayenne 1 teaspoon dry mustard
Cook this with the app: pantry check, scaling, and the assistant.