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Mayonnaise de Volaille
From A guide to modern cookery, 1909
Serves 6
Mix before serving.
Presented as published in 1909. 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
63Calories
3 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein3.4 g
Carbohydrates7.8 g
Fiber2.1 g
Sugars1.5 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Cholesterol32 mg
Sodium199 mg
Potassium410 mg
Calcium62 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C5 mg
Vitamin A451 mcg
Vitamin E0.4 mg
Vitamin K126 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate55 mcg
Choline26 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 312. The excerpt below is the record exactly as published.
MAYONNAISE DE VOLAILLE Garnish the bottom of a salad-bowl with ciseled lettuce, arranging it in the shape of a dome. Season with a little salt and a few drops of vinegar. Upon this salad arrange the cold collops of boiled or roast fowl, carefully cleared of all skin. Cover with mayonnaise sauce; smooth the latter and decorate with capers; small stoned olives; anchovy fillets; quartered hard-boiled eggs; small quartered or whole lettuce hearts
Cook this with the app: pantry check, scaling, and the assistant.