Mayonnaise Sauce
From Good Housekeeping summer cookery book, 1932
A dropper simplifies matters as it leaves a hand free to hold the basin.
Presented as published in 1932. 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
1035Calories
4 gProtein
1 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1035 kcal
Protein3.7 g
Carbohydrates1.3 g
Fiber0.9 g
Sugars0.3 g
Total Fat114 g
Saturated Fat8.3 g
Monounsaturated Fat82 g
Polyunsaturated Fat14 g
Omega-30.2 g
Cholesterol0 mg
Sodium239 mg
Potassium33 mg
Calcium15 mg
Iron0.3 mg
Magnesium10 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.9 mcg
Vitamin E38 mg
Vitamin K8.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline0.2 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 7. The excerpt below is the record exactly as published.
MAYONNAISE SAUCE 4 teaspoonful mustard A few grains cayenne 4 teaspoonful salt or 4 tea- 1 egg yolk spoonful pepper 1 tablespoonful vinegar ; 1 gill salad oil
Cook this with the app: pantry check, scaling, and the assistant.