Mayonnaise II
From The Central cook book, 1924
A rich mayonnaise that keeps well.
Presented as published in 1924. 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
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 17. The excerpt below is the record exactly as published.
Mayonnaise II 1 egg. Juice of 1 lemon or 4 tablespoons ¥ teaspoon salt. vinegar. 2 cups olive oil.
Cook this with the app: pantry check, scaling, and the assistant.