Mayonnaise Sauce (French)

Name: Mayonnaise Sauce (French)
Ingredients: Three raw yolks of eggs; a little pepper; a little salt; 6 tablespoons of salad oil; 2 of tarragon vinegar

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

727Calories

0 gProtein

0 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories727 kcal

Protein0 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat82 g

Saturated Fat6.2 g

Monounsaturated Fat61 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol0 mg

Sodium2.4 mg

Potassium12 mg

Calcium1.8 mg

Iron0.1 mg

Magnesium1.2 mg

Phosphorus2.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E28 mg

Vitamin K5.8 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

Water28 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 177. The excerpt below is the record exactly as published.

Mayonnaise Sauce (French). — Tliree raw yolks of eggs, a little pepper and salt. Place in a basin and work in gradually G table- spoons of salad oil and 2 of tarragon vinegar

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