Mayonnaise
From Gancel's culinary encyclopedia of modern cooking, 1920
Can be served in various styles.
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
608Calories
5 gProtein
46 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein4.9 g
Carbohydrates46 g
Fiber1.3 g
Sugars11 g
Total Fat44 g
Saturated Fat8.7 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat24 g
Cholesterol18 mg
Sodium1892 mg
Potassium815 mg
Calcium157 mg
Iron0.7 mg
Magnesium43 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A29 mcg
Vitamin E4.4 mg
Vitamin K177 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline21 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 77. The excerpt below is the record exactly as published.
Mayonnaise, Boiled, cold, split in half, mayo. sa. or in salad w. celery, cov. mayo, sa., dec. lettuce around
Cook this with the app: pantry check, scaling, and the assistant.