Mayonnaise in Large Quantity

Ingredients

• 12 eggs, yolks
• 1 tumbler olive oil
• 2 even tablespoons dry mustard
• 2 even tablespoons salt
• 1 even tablespoon sugar
• 1 saltspoon red pepper
• 1% coffeecup vinegar
• % coffeecup lemon juice
• butter size of a walnut

Method

1. 1

   Boil six of the eggs hard for three or four hours; mash the yolks with the mustard, salt, sugar, pepper, and add slowly the vinegar and lemon juice, stirring smoothly.

2. 2

   Beat the olive oil drop by drop into the six raw yolks; when all the oil is in, add to it the other ingredients, mix well.

3. 3

   Put the butter in a saucepan, let it melt, pour the dressing in and stir over the fire until of the consistency of thin mush.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 15. The excerpt below is the record exactly as published.

Mayonnaise in Large Quantity.—(Sufficient for five chickens.) 12 eggs, yolks; 1 tumbler olive oil; 2 even tablespoons dry mustard; 2 even tablespoons salt; 1 even tablespoon sugar; 1 saltspoon red . pepper; 1% coffeecup vinegar; % coffeecup lemon juice; butter size of a walnut

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