Mayonnaise
From Principles of food preparation, 1914
The mayonnaise should be smooth and glossy, and can take up to a pint of oil.
Presented as published in 1914. 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
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 50. The excerpt below is the record exactly as published.
mayonnaise dressing. An unflavored marinade is composed of vinegar and oil without other seasoning. A tough steak may be immersed in this for several hours, or overnight, to make it tender, then drained, wiped, and broiled. Such a marinade can be made in large quantity, and used over and over again. 1 Note that the noun is marinade, while the verb is marinate, so that you could say, " I will make a marinade to marinate the fish," 118 PRINCIPLES OF FOOD PREPARATION Mayonnaise Ingredients and Proportions. Yolk 1 egg. 3^ to 1 teaspoonful salt. From 1 to 2 cupfuls oil. A dash cayenne. 1 to 2 tablespoonfuls vinegar, A teaspoonful each powdered or
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