vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
262Calories
11 gProtein
18 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein11 g
Carbohydrates18 g
Fiber7 g
Sugars4.7 g
Total Fat19 g
Saturated Fat18 g
Monounsaturated Fat76 g
Polyunsaturated Fat12 g
Omega-30.7 g
Cholesterol0 mg
Sodium1204 mg
Potassium539 mg
Calcium42 mg
Iron2 mg
Magnesium41 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A520 mcg
Vitamin E10 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.2 mg
Folate33 mcg
Choline14 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 75. The excerpt below is the record exactly as published.
Mayonnaise 1 egg yolk % teaspoonful mustard 2 tablespoonfuls lemon juice % teaspoonful salt 2 teaspoonfuls vinegar % teaspoonful powdered sugar % cupful olive oil speck cayenne
Cook this with the app: pantry check, scaling, and the assistant.