Mayonnaise No. 2 (Cooked)

Name: Mayonnaise No. 2 (Cooked)
Ingredients: Yelks of two eggs, well beaten; four tablespoonfuls of vinegar; one heaping tablespoonful of butter or olive oil; half a teaspoonful of salt; half a teaspoonful of dry mustard; a cup of whipped cream

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

883Calories

21 gProtein

30 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories883 kcal

Protein21 g

Carbohydrates30 g

Fiber0.2 g

Sugars19 g

Total Fat76 g

Saturated Fat44 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol585 mg

Sodium1329 mg

Potassium496 mg

Calcium301 mg

Iron2 mg

Magnesium44 mg

Phosphorus422 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.9 mcg

Vitamin C0.1 mg

Vitamin A715 mcg

Vitamin E3 mg

Vitamin K6 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate57 mcg

Choline338 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 23. The excerpt below is the record exactly as published.

MAYONNAISE No. 2 (Cooked). Yelks of two eggs, well beaten, four tablespoonfuls of vinegar. Boil until thick, and stir in one heaping table- spoonful of butter or olive oil. When cold, add half a teaspoonful of salt, half a teaspoonful of dry mustard and a little pepper, and a cup of whipped cream

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