vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise
From The thorough good cook, 1895
Serves 4
This cold sauce is especially adapted for chicken and lobster salads.
Presented as published in 1895. 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
484Calories
0 gProtein
0 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat4.1 g
Monounsaturated Fat41 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium5.8 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E19 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 184. The excerpt below is the record exactly as published.
Mayonnaise. Take a round-bottomed basin, j)kxce therein three yolks of eggs, a little pepper and salt, and with a wooden spoon proceed to work therein, by turning the spoon round quickly, about half a pint of salad oil and half a gill of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.