Mayonnaise Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
675Calories
8 gProtein
42 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein7.7 g
Carbohydrates42 g
Fiber0.2 g
Sugars31 g
Total Fat52 g
Saturated Fat99 g
Monounsaturated Fat316 g
Polyunsaturated Fat41 g
Omega-32.9 g
Cholesterol178 mg
Sodium2414 mg
Potassium356 mg
Calcium249 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus219 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A441 mcg
Vitamin E1.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7.4 mcg
Choline39 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 36. The excerpt below is the record exactly as published.
Mayonnaise Sauce. Yolks of 3 raw eggs i tablespoon sugar I teaspoon mustard i pint olive oil % cup vinegar i cup whipped cream A pinch of cayenne i teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.