Mayonnaise Sauce
From Recipes for high-class cookery, 1912
Presented as published in 1912. 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
962Calories
0 gProtein
0 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories962 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat109 g
Saturated Fat8.2 g
Monounsaturated Fat82 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol0 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K7.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 38. The excerpt below is the record exactly as published.
MAYONNAISE SAUCE. 2 yolks of eggs. 1 gill salad oil. Pepper, salt. Mnegar. A little mustard
Cook this with the app: pantry check, scaling, and the assistant.