Mayonnaise
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
292Calories
25 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein25 g
Carbohydrates1.7 g
Fiber0.1 g
Sugars0.8 g
Total Fat19 g
Saturated Fat35 g
Monounsaturated Fat280 g
Polyunsaturated Fat114 g
Omega-333 g
Cholesterol744 mg
Sodium868 mg
Potassium282 mg
Calcium115 mg
Iron3.6 mg
Magnesium27 mg
Phosphorus403 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E77 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate95 mcg
Choline589 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 8. The excerpt below is the record exactly as published.
MAYONNAISE Two cups Wesson oil, yolks of 4 eggs, % teaspoon of dry mustard, 4 teaspoon of salt, sprinkling of cay- enne pepper, about 2 teaspoons of vinegar. Stir the oil only into the eggs, salt and pepper well toge- ther. Thin with the juice of a lemon until all the oil 1s used.
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