vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From Tried favourites cookery book, 1909
Serves 6
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
681Calories
2 gProtein
6 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein2.1 g
Carbohydrates6.3 g
Fiber2.3 g
Sugars0.9 g
Total Fat74 g
Saturated Fat5.9 g
Monounsaturated Fat55 g
Polyunsaturated Fat9.8 g
Omega-30.1 g
Cholesterol31 mg
Sodium1636 mg
Potassium169 mg
Calcium32 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C9.6 mg
Vitamin A101 mcg
Vitamin E26 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline28 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 82. The excerpt below is the record exactly as published.
Mayonnaise Sauce. i pint Salad Oil, 1 dessertspoonful Vinegar, yolk of 1 Egg (raw), a few drops Lemon Juice, J teaspoonful Mustard, a dust of Salt, Pepper, and Cayenne
Cook this with the app: pantry check, scaling, and the assistant.