vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From Twentieth century home cook book, 1905
Serves 1
Can add eschalot, onion, and parsley for flavor.
Presented as published in 1905. 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
171Calories
8 gProtein
1 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein8.1 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium3.2 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 133. The excerpt below is the record exactly as published.
Mayonnaise sauce is necessary for all elaborate salads of meat or cooked vegetables. It is also a good foundation SALAD WASHER. „ ,, , -. „„„„ for all cold sauces. Mayonnaise Sauce. — For half a pint of sauce, put the yolk of an egg in a basin, with half a tablespoonful of tarragon or other flavored vinegar, and a table- spoonful of pure vinegar, with a little salt and pepper. Mix these thoroughly with a wooden spoon. Then add oil, droj^ by drop, mixing thoroughly. Never add more until the first is well mixed. When about forty drops are mixed, the quantity added may be a teaspoonful at a time, until four ounces are added
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Cook this with the app: pantry check, scaling, and the assistant.