vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise
From Mary Jane's cook book, 1916
Serves 8
Chill all ingredients before mixing and stir constantly. Takes 0.5 hour to make and should not be hurried.
Presented as published in 1916. 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
92Calories
4 gProtein
8 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein3.9 g
Carbohydrates7.5 g
Fiber4.4 g
Sugars1.9 g
Total Fat5.4 g
Saturated Fat8.5 g
Monounsaturated Fat37 g
Polyunsaturated Fat5.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium156 mg
Potassium289 mg
Calcium33 mg
Iron2.7 mg
Magnesium24 mg
Phosphorus45 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A308 mcg
Vitamin E4.4 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate6.7 mcg
Choline6.9 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 114. The excerpt below is the record exactly as published.
mayonnaise on the tomato and top with a tiny raw or pickled onion. Mrs. G. H., Allerton. SALADS AND SALAD DKI.SMNG. 249 MAYONNAISE. Egg yolks, 2. Salt, y2 teaspoon. Dry mustard, 1 teaspoon. Paprika, 4 or 5 dashes. Sugar, 1 teaspoon. Olive oil. Vinegar, 1 pint.
Cook this with the app: pantry check, scaling, and the assistant.