Mayonnaise Sauce
From English and French cookery, 1890
Ensure materials and utensils are cool for best results.
Presented as published in 1890. 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
522Calories
3 gProtein
1 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein3.3 g
Carbohydrates1.3 g
Fiber0 g
Sugars0 g
Total Fat56 g
Saturated Fat9 g
Monounsaturated Fat33 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol30 mg
Sodium6.4 mg
Potassium29 mg
Calcium19 mg
Iron0 mg
Magnesium1.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 31. The excerpt below is the record exactly as published.
Mayonnaise Sauce. — Break the yolk of a fresh egg into a basin, season with pepper and salt, and beat till thick. Add, drop by drop while beating, 3 tablespoonfuls of salad oil and 4 teaspoonfuls of vinegar. When these are thoroughly mixed add 2 tablespoonfuls of cream
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