Mayonnaise Sauce
From Hilda's diary of a Cape housekeeper, 1902
A German recipe.
Presented as published in 1902. 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
226Calories
19 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein19 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.9 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat23 g
Polyunsaturated Fat9.5 g
Omega-32.1 g
Cholesterol559 mg
Sodium205 mg
Potassium202 mg
Calcium83 mg
Iron2.4 mg
Magnesium17 mg
Phosphorus285 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A235 mcg
Vitamin E6.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate69 mcg
Choline441 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 79. The excerpt below is the record exactly as published.
Mayonnaise Sauce (Mrs. Becker s).— Here is a German recipe for mayonnaise sauce. The yolk of one hard-boiled egg mashed very fine, add to it the yolks of 2 raw eggs and 2 tablespoonfuls of best Lucca oil, the oil to be added drop by drop, stirring con- stantly one way until quite thick; to this add 2 table- spoonfuls of vinegar, some pepper, salt, mustard, and a little pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.