vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From Buckeye cookery, 1892
Serves 6
Delicious and can be stored.
Presented as published in 1892. 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
6Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.8 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat5.6 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium389 mg
Potassium9.4 mg
Calcium3 mg
Iron0.1 mg
Magnesium3.5 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2 mcg
Choline1.2 mg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 74. The excerpt below is the record exactly as published.
MAYONNAISE SAUCE. Mix in a two-quart bowl one even tea-spoon ground mustard, one of salt, and one and a half of vinegar; beat in the yolk of a raw egg, then add very gradually half a pint pure olive-oil (or melted — butter), beating briskly all the time. The mixture will become a very thick batter. Flavor with vinegar or fresh lemon-juice
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