Mayonnaise Fish

Ingredients

• a pound or so of cold boiled fish
• the yolks of four boiled eggs
• six tablespoonfuls of vinegar
• salt
• pepper
• two teaspoonfuls of white sugar
• the frothed white of a raw egg

Method

1. 1

   Cut cold boiled fish into inch-long pieces.

2. 2

   Mix egg yolks with oil or butter, add seasonings and vinegar, and beat until light.

3. 3

   Stir in frothed egg white before serving over fish, garnished with lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 33. The excerpt below is the record exactly as published.

MAYONNAISE FISH. Take a pound or so of cold boiled fish (halibut, rock, or cod), not chop, but cut, into pieces an inch in length. Mix in a bowl a dressing as follows: The yolks of four boiled eggs rubbed to a smooth paste with salad oil or butter; add to these salt, pepper, mustard, two teaspoonfuls of white sugar, and, lastly, six tablespoonfuls of vinegar. Beat the mixture until light, and just before pouring it over the fish, stir in lightly the frothed white of a raw egg

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