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Mayonnaise Sauce

Name: Mayonnaise Sauce
Yield: 1 servings
Ingredients: Put the yolks of two eggs; one-half teaspoon English mustard (powdered); a pinch of salt; a little cayenne pepper; a few dashes of vinegar; one-half pint of olive oil

From Delta Gamma cook book, 1922

Serves 1

Presented as published in 1922. 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

236Calories

16 gProtein

16 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories236 kcal

Protein16 g

Carbohydrates16 g

Fiber7.1 g

Sugars3.1 g

Total Fat15 g

Saturated Fat38 g

Monounsaturated Fat156 g

Polyunsaturated Fat24 g

Omega-31.5 g

Cholesterol372 mg

Sodium150 mg

Potassium661 mg

Calcium100 mg

Iron3.9 mg

Magnesium60 mg

Phosphorus294 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2 mcg

Vitamin C19 mg

Vitamin A680 mcg

Vitamin E8.6 mg

Vitamin K21 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.4 mg

Folate78 mcg

Choline310 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 33. The excerpt below is the record exactly as published.

Mayonnaise Sauce Put the yolks of two eggs in a bowl, add one-half teaspoon English mustard (powdered) , a pinch of salt, a little cayenne pepper, and a few dashes of vinegar. Work this together with a wooden spoon for a minute or two, then add gradually, one-half pint of olive oil

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