vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
512Calories
2 gProtein
0 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein1.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat57 g
Saturated Fat5.2 g
Monounsaturated Fat42 g
Polyunsaturated Fat7.2 g
Omega-30.1 g
Cholesterol50 mg
Sodium19 mg
Potassium21 mg
Calcium9.3 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E19 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 15. The excerpt below is the record exactly as published.
Mayonnaise Sauce. Put the yolk of a fresh egg into a basin and add to it drop by drop a small teacupful of salad oil, stirring briskly all the time. When all the oil is used and the sauce about the consistency of thick cream, add a dessertspoonful of tarragon vinegar, the same of plain vinegar, and about a tablespoonful of good cream
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