Mayonnaise Blanche
From The profession of cookery, from a French point of view, 1894
Ensure the jelly does not become warm while melting.
Presented as published in 1894. 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
1927Calories
0 gProtein
0 gCarbs
218 gFat
Full nutrition (34 nutrients)
Calories1927 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat218 g
Saturated Fat16 g
Monounsaturated Fat164 g
Polyunsaturated Fat28 g
Omega-30.2 g
Cholesterol0 mg
Sodium0.3 mg
Potassium0.3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E74 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.4 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.
Mayonnaise Blanche. The chief ingredient of this sauce is a small quantity of clear, savoury jelly. The jelly should be gradually melted by warmth, but must not become warm itself. When sujfficiently dis- solved to allow of its whisking easily, set the basin containing it on the ice if possible, if not, in a very cold place. Add an equal quantity of / SAUCES. 71 good salad oil to \i, a spoonful or two o£ good flavoured vinegar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.