Mayonnaise

Ingredients

• 2 Eggs
• 1 teaspoonful of Sugar
• Mustard
• Some Lucca Oil
• 2 tablespoonfuls of Vinegar
• 1 teaspoonful of Salt
• a tablespoonful of Cream
• Some cold Chicken

Method

1. 1

   Beat the yolks of two eggs well; add gradually drop by drop Lucca oil, until it is worked into a stiff ball, then gradually add the vinegar, salt, mustard, and cayenne, until the sauce is thin enough to pour over the meat the consistency of cream.

2. 2

   At the last moment before pouring over the meat, add two tablespoonfuls of cream.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 45. The excerpt below is the record exactly as published.

MAYONNAISE— "MEBOS." [M drain, open them, and take out the seeds. Cut the peel and pulp all together in thin strips (some people mince everything through a mincing-machine). For every pound of fruit, weighed after being boiled, take two of sugar, and one pint of the water the oranges were boiled in. Boil all together for half an hour, and pour the marmalade boiling hot into jars. MARMALADE. — See also JAMS and Preserves. MA YONNAISE. (Mrs. Fleming's Recipe.) Ingredients. • Eggs. I teaspoonrul of Sugar, Mustard, Some Lucca Oil. Cayenne. 2 lablespoonfuls of Vmegac Some cold Chicken. I teaspoonful of Salt. a tablespoonfuls of Cream. First prepare the following mayonnaise mixture : Beat the yolks of two eggs well ; add gradually drop by drop Lucca oil, until it is worked into a stiff ball, then gradually add the vinegar, salt, mustard, and cayenne, until the sauce is thin enough to pour over the meat the consistency of cream. At the last moment before pouring over the meat, add two tablespoonfuls of cream. SufBcient for one mayonnaise. Remove all the meat from the bones, put into a pie- dish. Pour over it about a dessertspoonful of oil, a table- spoonful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.