Mayonnaise - Quick Method
From Selection and preparation of food, 1907
Explain the nature of these two products.
Presented as published in 1907. 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
75Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein6.3 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.1 g
Total Fat5 g
Saturated Fat35 g
Monounsaturated Fat152 g
Polyunsaturated Fat21 g
Omega-31.4 g
Cholesterol206 mg
Sodium663 mg
Potassium68 mg
Calcium25 mg
Iron0.9 mg
Magnesium6.4 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate36 mcg
Choline168 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 18. The excerpt below is the record exactly as published.
Mayonnaise — Quick Method. Whole egg (unbeaten) -| tsp salt 1 c olive oil I to 2 tbsp acid •J tsp mustard Cayenne or paprika
Cook this with the app: pantry check, scaling, and the assistant.