Mayonnaise
From Trinity cook book, 1925
This recipe has been reliable.
Presented as published in 1925. 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
91Calories
7 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein6.5 g
Carbohydrates4.8 g
Fiber0.2 g
Sugars4.4 g
Total Fat5 g
Saturated Fat2.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.4 g
Omega-31.1 g
Cholesterol186 mg
Sodium1297 mg
Potassium77 mg
Calcium32 mg
Iron1 mg
Magnesium8.6 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 19. The excerpt below is the record exactly as published.
MAYONNAISE One egg, one teaspoon of prepared mustard, one teaspoon of sugar, one- half teaspoon of salt, pinch of pepper. Beat all together thoroughly with Dover egg beater. Add one tablespoon of wesson oil at a time beating thoroughly with egg beater, until you have used a pint. Season with juice of half a lemon. (Have never had mayonnaise made by this recipe to go back.) —MRS. CHARLES R. VENABLE. QUICK MAYONNAISE One egg, one-half a teaspoon of dry mustard, one-half teaspoon of salt
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