vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From Temperance cook book, 1887
Serves 1
Be careful not to use too much cayenne pepper.
Presented as published in 1887. 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
483Calories
13 gProtein
22 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein13 g
Carbohydrates22 g
Fiber3.1 g
Sugars11 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.2 g
Cholesterol273 mg
Sodium19421 mg
Potassium379 mg
Calcium219 mg
Iron3 mg
Magnesium107 mg
Phosphorus378 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.4 mcg
Vitamin C1.8 mg
Vitamin A285 mcg
Vitamin E2.5 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate69 mcg
Choline190 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 48. The excerpt below is the record exactly as published.
mayonnaise sauce. Do not use mealy potatoes for salads. SHRIMP SALAD, This may be made either of the canned or fresh shrimps. If the latter are used, the shells must be cracked and the meat picked out carefully. In either case they must be cut rather fine with a sharp knife. Heap upon crisp lettuce leaves, and pour over them a mayonnaise dressing. Crab salad is made the same as lobster salad. MAYONNAISE SAUCE. Put the uncooked yolk of an egg into a cold bowl; beat it well with a silver fork; then add two saltspoonfuls of salt, and one saltspoonful of mustard powder; work them well a minute be- fore adding the oil; then mix in a little good oil, which must be poured in very slowly (a few drops at a time) at first, alternated occasionally with a few drops of vinegar. In proportion as the oil is used, the sauce should gain consistency. When it begins to have the appearance of jelly, alternate a few drops of lemon juice with the oil. When the egg has absorbed a gill of oil, fin- ish the sauce by adding a very little pinch of cayenne pepper and one and a half teaspoonfuls of good vinegar; taste it to see that there are salt, mustard, cayenne and vinegar enough. If not, add more very carefully. These proportions will suit most tastes; yet some like more mustard and more oil. Be careful not to use too much cayenne pepper. When ready to serve add half a cup of whipped cream
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