Mayonnaise Sauce
From Liverpool School of Cookery recipe book, 1900
If curdled, add another yolk at once, work it well in, then add oil as before.
Presented as published in 1900. 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
80Calories
3 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein3.1 g
Carbohydrates7.1 g
Fiber0.3 g
Sugars2.5 g
Total Fat5.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.2 mg
Potassium107 mg
Calcium6.3 mg
Iron0.1 mg
Magnesium6.2 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline5.1 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 29. The excerpt below is the record exactly as published.
Mayonnaise Sauce. 1 raw yolk of egg. 1 saltspoonful dry mustard. Pinch of salt and pepper. Cayenne. Salad oil. 1 teaspoonful tarragon or malt vinegar. A few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.