Mayonnaise
From Foods, their selection and preparation, 1935
Mayonnaise can be made with an emulsifying agent other than egg, such as evaporated milk or gelatin.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 151. The excerpt below is the record exactly as published.
Mayonnaise1 : Egg, oil, acid, and seasonings. The definition of mayonnaise according to the Food and Drug Administration is: "Mayonnaise, Mayonnaise Dressing, Mayonnaise Salad Dressing, is a semisolid emulsion of edible vegetable oil, egg yolk or whole egg, and vinegar or lemon juice, with one or more of the following: salt, and other seasonings commonly used
Cook this with the app: pantry check, scaling, and the assistant.