Mayonnaise
From The exhibition cookery book, 1900
A little cayenne pepper may be added if liked.
Presented as published in 1900. 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
292Calories
25 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein25 g
Carbohydrates1.8 g
Fiber0.2 g
Sugars0.8 g
Total Fat19 g
Saturated Fat35 g
Monounsaturated Fat280 g
Polyunsaturated Fat114 g
Omega-333 g
Cholesterol744 mg
Sodium345 mg
Potassium290 mg
Calcium116 mg
Iron3.7 mg
Magnesium27 mg
Phosphorus403 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.1 mg
Vitamin A320 mcg
Vitamin E77 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water171 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 19. The excerpt below is the record exactly as published.
MAYONNAISE. 4 yolks of eggs 1 saltspoonful salt I pint provence oil 1 teaspoonful mustard i saltspoonful white pepper 1 tablespoouful of tarragon vinegar 1 teaspoonful Chili vinegar
Cook this with the app: pantry check, scaling, and the assistant.