Mayonnaise
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Oil and eggs should be cold to prevent curdling.
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
116Calories
5 gProtein
3 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein5.5 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars0.6 g
Total Fat9.1 g
Saturated Fat20 g
Monounsaturated Fat79 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol367 mg
Sodium605 mg
Potassium60 mg
Calcium48 mg
Iron1 mg
Magnesium3.9 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C2 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate52 mcg
Choline280 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 28. The excerpt below is the record exactly as published.
MAYONNAISE. Put yolks of two eggs into a cold bowl, stir with wooden or plated fork until light ; add one-fourth teaspoonful salt, then drop by drop, salad or olive oil. Time will be saved ' and danger of curdling avoided if oil and eggs are cold. After eight tablespoonfuls of oil have been added, begin to add alternately, one or two drops at a time, lemon or lime juice and oil, allowing two tablespoonfuls juice
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