vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Sauce
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
If curdled, add another yolk slowly while stirring.
Presented as published in 1901. 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
33Calories
2 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories33 kcal
Protein1.6 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.1 g
Total Fat2.7 g
Saturated Fat5.6 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium389 mg
Potassium6.8 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline1.1 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 70. The excerpt below is the record exactly as published.
iayonnaise Sauce — Mix in a two-quart bowl one even teaspoonful ground mustard , one of salt, and one and a half of vinegar, beat in the yolk of a raw ^%%- Then add very gradually a half pint of pure olive oil
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