Mayonnaise
From Australian sunshine cookery book for every housewife, 1920
Will keep a very long time.
Presented as published in 1920. 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
109Calories
5 gProtein
8 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein4.6 g
Carbohydrates8.1 g
Fiber0.3 g
Sugars6 g
Total Fat7.9 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol25 mg
Sodium7138 mg
Potassium203 mg
Calcium168 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate4.7 mcg
Choline22 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 4. The excerpt below is the record exactly as published.
Mayonnaise. 1 teaspoon flour. 1 egg. 1$ teaspoons mustard. 4 cup milk. 3 teaspoon salt. 4 cup vinegar. 1 teaspoon butter.
Cook this with the app: pantry check, scaling, and the assistant.