Mayonnaise
From The universal cookery book, 1887
Keep the bowl as cold as possible when preparing.
Presented as published in 1887. 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
119Calories
6 gProtein
0 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein5.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat9.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.6 mg
Potassium0.6 mg
Calcium1.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 36. The excerpt below is the record exactly as published.
Mayonnaise. When preparing a mayonnaise in summer, keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency ; add two salt- spoonfuls of salt and one of white pepper, and a table- spoonful of oil. Beat up thoroughly, and by degrees add half a pint of oil
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