vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise - Original
From The complete cook book, 1900
Serves 6
Best made on a bright day.
Presented as published in 1900. 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
18Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1.3 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat5.9 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol31 mg
Sodium233 mg
Potassium26 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.3 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline26 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 79. The excerpt below is the record exactly as published.
MAYONNAISE— ORIGINAL. Yolk of one fresh egg, one scant teaspoonful of ground mustard, half teaspoonful of salt, a few shakes of tabasco sauce, one cup of olive oil and juice of one lemon
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