vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise (a la Gelee)
From Cassell's dictionary of cookery, 1892
Serves 1
Should be whisked over ice.
Presented as published in 1892. 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
976Calories
1 gProtein
238 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories976 kcal
Protein1.3 g
Carbohydrates238 g
Fiber3.8 g
Sugars167 g
Total Fat0.2 g
Saturated Fat3.3 g
Monounsaturated Fat31 g
Polyunsaturated Fat13 g
Omega-33.7 g
Cholesterol0 mg
Sodium118 mg
Potassium301 mg
Calcium74 mg
Iron2.1 mg
Magnesium17 mg
Phosphorus73 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E9.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate38 mcg
Choline35 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 906. The excerpt below is the record exactly as published.
Mayonnaise (a la Gelee). — The basis for this gelee should be a firm savoury jelly. Aspic jelly is well suited for the purpose, and it may be adapted to any particular dish by dissolving and then adding the flavouring required. Take as much of the jeUy as may be wanted, dissolve it in an enamelled saucepan, and whisk it to a white froth with double its quantity of good oil, and for a quarter pint of the jelly, when in a dissolved state, about half a dozen spoonfuls of tarragon vinegar, and of salt, pepper, and sugar
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