Mayonnaise
From Berridge House recipe book, 1910
One or two tablespoonsful of thick cream may be added at the end, and is a great improvement.
Presented as published in 1910. 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
1034Calories
6 gProtein
0 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1034 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat114 g
Saturated Fat9.8 g
Monounsaturated Fat84 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E38 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 24. The excerpt below is the record exactly as published.
mayonnaise dressing. Mayonnaise i raw yolk, salt, pepper, cayenne, i saltspoonful of French i teaspoonful of vinegar, mustard, i teaspoonful of Tarra- i saltspoonful of made gon vinegar, mustard, about i gill salad oil
Cook this with the app: pantry check, scaling, and the assistant.