vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
44Calories
4 gProtein
1 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein3.5 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.2 g
Total Fat2.9 g
Saturated Fat1.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol93 mg
Sodium327 mg
Potassium46 mg
Calcium18 mg
Iron0.6 mg
Magnesium8.7 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline75 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 33. The excerpt below is the record exactly as published.
Mayonnaise Stir together two tablespoons flour and two tablespoons olive oil. Add one cup hot water and stir until smooth. Beat in the yolks of two eggs and cool. Squeeze one-half lemon and add enough vinegar to make one-fourth cup. Add one teaspoon salt, one-half teaspoon mustard, a little red pepper. Add this to the first mixture and gradually stir in one cup olive oil until smooth. Mariel Jones (Kappa). Mayonnaise 1 teaspoon dry mustard 34 teaspoon salt juice of Yi lemon 1 egg 2 teaspoons oUve oil
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