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Mayonnaise Sauce
From The Swedish, French, American cook book, 1918
Serves 4
This is a chaud-froid for different kinds of cold entrees, cold dishes, and fish and meat appetizers.
Presented as published in 1918. 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
224Calories
8 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein8.4 g
Carbohydrates2.3 g
Fiber0 g
Sugars1.5 g
Total Fat20 g
Saturated Fat6.7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol26 mg
Sodium105 mg
Potassium70 mg
Calcium56 mg
Iron0.1 mg
Magnesium6.9 mg
Phosphorus50 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E1.8 mg
Vitamin K4.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate2.4 mcg
Choline8.7 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 466. The excerpt below is the record exactly as published.
Mayonnaise Sauce ( Sauce Mayonnaise ) Take half cup milk, add four tablespoons dissolved Cox’s gela¬ tine, stir on ice until it gets cold, then put in a cup. Put in a sauce¬ pan four tablespoons mayonnaise dressing (highly seasoned with lemon juice, pepper, and salt); pour the milk and gelatine to the mayonnaise dressing carefully and stir very fast; then, last, add THE SWEDISH, FRENCH six tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.