Mayonnaise
From The "Queen" cookery books: Vegetables, 1902
Do not let the mayonnaise salad stand after mixing to prevent sogginess.
Presented as published in 1902. 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
58Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.8 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.3 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
mayonnaise, put into a basin one raw egg yolk, an eggspoonful of mustard (either French or English, or lialf of each), and a pinch each of salt and white pepper ; mix this all with a deli- cately clean wooden spoon (a special spoon should always be kept for salad-mixing), adding, drop by drop, enough good oil to bring it all to the consistency of butter, and, lastly, add a teaspoonful or so of best vinegar
Cook this with the app: pantry check, scaling, and the assistant.