Mayonnaise Sauce

Name: Mayonnaise Sauce
Ingredients: The yolks of two eggs (raw); Two tablespoonfuls of salad oil; One dessertspoonful of Tarragon vinegar; Salt and pepper; and pepper; Chives; and mustard

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

245Calories

0 gProtein

0 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein0.2 g

Carbohydrates0.3 g

Fiber0.2 g

Sugars0.1 g

Total Fat27 g

Saturated Fat2.1 g

Monounsaturated Fat21 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium60 mg

Potassium10 mg

Calcium3.7 mg

Iron0.1 mg

Magnesium2.8 mg

Phosphorus6.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E9.3 mg

Vitamin K2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.4 mcg

Choline0.1 mg

Caffeine0 mg

Water9.2 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 23. The excerpt below is the record exactly as published.

MAYONNAISE SAUCE Ingredients The yolks of two eggs (raw). Two tablespoonfuls of salad oil. One dessertspoonful of Tarragon Salt and pepper, yinegar. Chives and mustard

Cook this with the app: pantry check, scaling, and the assistant.