Mayonnaise

Ingredients

• Six hard boiled eggs (yolks)
• four tablespoons mixed mustard
• one teaspoon salt
• one teaspoon sugar
• ten tablespoons vinegar
• ten tablespoons rich cream
• one teaspoon celery seed

Method

1. 1

   Mix yolks with mustard, salt, sugar, vinegar, and cream.

2. 2

   Layer with meat and lettuce before serving.

Nutrition per serving

As published

This recipe was extracted from The New century cook book (1899), page 61. The excerpt below is the record exactly as published.

Mayonnaise. One egg, one pint of best olive oil, juice of lemon, a little cay- enne pepper, salt and one-half teaspoon dry mustard. Beat egg and add the oil, a little at a time, and keep on stirring until all the oil is used; sprinkle in the salt, cayenne and mustard, strain the juice of a lemon into a cup and stir in a little at a time until all is used. If it curdles in making stop, take another egg and start over again, first taking in the curdled part a little at a time. Put on the ice until time to serve. This will keep some days if kept cool. If wanted thinner add lemon juice or a little vine- gar. Mayonnaise Dressing. One tablespoon mustard, one tablespoon salt, one tablespoon sugar, one tablespoon butter, mix to a paste, three eggs beaten together, one-half cup vinegar, one cup sweet milk, one table- spoon flour, add milk last and cook in a double boiler to a thick cream; pour over chopped cabbage or potatoes and celery, add milk slowly to prevent curdling. Mrs. J. A. Sanford. Mayonnaise Dressing. Thicken half a pint of milk with two tablespoons of corn corn starch, then add the yolks of two eggs and two tablespoons melted butter, cool and add one tablespoon of vinegar, salt to taste. Mrs. Jennie Boyer Huffman. Mayonnaise. Six hard boiled eggs (yolks), four tablespoons mixed mus- tard, one teaspoon salt, one teaspoon sugar, ten tablespoons vinegar, ten tablespoons rich cream, one teaspoon celery seed

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