Mayonnaise of Chicken
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
374Calories
32 gProtein
0 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat7.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.5 g
Cholesterol128 mg
Sodium120 mg
Potassium322 mg
Calcium21 mg
Iron1.5 mg
Magnesium34 mg
Phosphorus252 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.6 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate10 mcg
Choline101 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 15. The excerpt below is the record exactly as published.
MAYONNAISE OF CHICKEN. Cook the chicken tender in hot water, salt, pepper and a few herbs; let cool; cut the meat in pieces; lay them in a sauce for five hours made of five spoonfuls of oil, three of vinegar
Cook this with the app: pantry check, scaling, and the assistant.