vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From The "A1" cookery book, 1901
Serves 6
Takes at least half an hour to make.
Presented as published in 1901. 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
642Calories
0 gProtein
0 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat73 g
Saturated Fat5.5 g
Monounsaturated Fat55 g
Polyunsaturated Fat9.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium0.4 mg
Potassium1.9 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.2 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E25 mg
Vitamin K5.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water4.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 60. The excerpt below is the record exactly as published.
Mayonnaise Sauce.— The yolks of two raw eggs in a large bowl, stir the eggs round and round, add nearly h a pint of salad oil drop by drop at first, afterwards a few drops at a time. When the oil and eggs are mixed stir in slowly 2 tablespoons of Tarragon vinegar and a little cayenne and salt
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