Mayonnaise
From The Rural cook book, 1907
Serves 4
Keep as cool as possible during making.
Presented as published in 1907. 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
As published
This recipe was extracted from The Rural cook book (1907), page 139. The excerpt below is the record exactly as published.
Mayonnaise. — Put the uncocked yolks of two eggs into an earthen bowl, beat them well with a silver or wooden fork for about one minute; then add a half teaspoonful of salt, a dash of cayenne, and if you desire. a half-teaspoonful of mustard. Work these well together, and then add drop by drop, a half pint or more of olive oil. Stir rapidly and steadily while adding the oil ; do not reverse the motion, or the mayonnaise may curdle. After stirring in the first gill of oil, alternate occasionally with a few drops of lemon juice or vinegar
Cook this with the app: pantry check, scaling, and the assistant.