Mayonnaise of Eggs
From The book of plain cooking, 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
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 29. The excerpt below is the record exactly as published.
Mayonnaise of Eggs Boil hard as many eggs as you require. Cut them in halves, and flatten the round ends so PLAIN COOKING 97 that they will stand upright in a glass dish. Garnish with chopped parsley or capers, and ponr over mayonnaise sauce, to which a little finely-minced eschalot
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