Mayonnaise Sauce

Name: Mayonnaise Sauce
Ingredients: I yolk of egg; 4 teaspoonful dry mustard; Pinch of salt; + teaspoonful castor sugar; A little pepper; 1 gill salad oil; Vinegar, or vinegar and lemon juice

From Cox's manual of gelatine cookery (copyright), 1938

Cream may be used instead of some of the salad oil, or a little whipped cream may be added at the last to the above mixture. Reseason to taste.

Presented as published in 1938. 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

1104Calories

9 gProtein

6 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories1104 kcal

Protein9.5 g

Carbohydrates5.9 g

Fiber1.5 g

Sugars3.1 g

Total Fat118 g

Saturated Fat10 g

Monounsaturated Fat86 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol186 mg

Sodium73 mg

Potassium159 mg

Calcium61 mg

Iron2 mg

Magnesium51 mg

Phosphorus200 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C0.9 mg

Vitamin A80 mcg

Vitamin E38 mg

Vitamin K8.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate43 mcg

Choline162 mg

Caffeine0 mg

Water39 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 45. The excerpt below is the record exactly as published.

MAYONNAISE SAUCE I yolk of egg 4 teaspoonful dry mustard Pinch of salt + teaspoonful castor sugar A little pepper 1 gill salad oil Vinegar, or vinegar and lemon juice

Cook this with the app: pantry check, scaling, and the assistant.