vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From Miss Cameron's cookery book, 1898
Serves 4
If curdled, stir in a raw yolk to fix.
Presented as published in 1898. 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
543Calories
4 gProtein
4 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories543 kcal
Protein3.8 g
Carbohydrates4.3 g
Fiber1.6 g
Sugars0.1 g
Total Fat58 g
Saturated Fat5.5 g
Monounsaturated Fat42 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol96 mg
Sodium2462 mg
Potassium121 mg
Calcium45 mg
Iron1.1 mg
Magnesium14 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E19 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 39. The excerpt below is the record exactly as published.
Mayonnaise Sauce. TVo yolks of eggs (either raw or hard-boiled), \ pint of good salad oil, 3 tablespoonfuls of vinegar, salt and pepper to taste, 2 teaapoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.