Mayonnaise Sauce
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
The cream may be omitted without injury.
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
839Calories
16 gProtein
44 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein16 g
Carbohydrates44 g
Fiber0.2 g
Sugars32 g
Total Fat66 g
Saturated Fat104 g
Monounsaturated Fat322 g
Polyunsaturated Fat44 g
Omega-32.9 g
Cholesterol729 mg
Sodium2439 mg
Potassium411 mg
Calcium315 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus418 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A635 mcg
Vitamin E2.8 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate82 mcg
Choline458 mg
Caffeine0 mg
Water288 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 Juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.