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Mayonnaise

Name: Mayonnaise
Yield: 6 servings
Ingredients: One egg; one pint of best olive oil; juice of lemon; a little cayenne pepper; salt; one-half teaspoon dry mustard

From The New century cook book, 1899

Serves 6

Keep on ice until serving.

Presented as published in 1899. 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

17Calories

1 gProtein

1 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories17 kcal

Protein1.2 g

Carbohydrates1.3 g

Fiber0.1 g

Sugars0.5 g

Total Fat0.9 g

Saturated Fat11 g

Monounsaturated Fat51 g

Polyunsaturated Fat6.8 g

Omega-30.5 g

Cholesterol31 mg

Sodium1629 mg

Potassium31 mg

Calcium7.3 mg

Iron0.2 mg

Magnesium3 mg

Phosphorus20 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C6.5 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate7.7 mcg

Choline26 mg

Caffeine0 mg

Water22 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 61. The excerpt below is the record exactly as published.

Mayonnaise. One egg, one pint of best olive oil, juice of lemon, a little cay- enne pepper, salt and one-half teaspoon dry mustard

Cook this with the app: pantry check, scaling, and the assistant.