Mayonnaise Sauce without Oil
From The victory cookery book, 1918
In making mayonnaise sauces with fresh milk instead of condensed milk, it should be made first into a thick white sauce with flour before the vinegar is added, otherwise it will curdle.
Presented as published in 1918. 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
145Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein13 g
Carbohydrates0.9 g
Fiber0.1 g
Sugars0.4 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium172 mg
Potassium142 mg
Calcium58 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water78 g
As published
This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 13. The excerpt below is the record exactly as published.
Mayonnaise Sauce without Oil _Materials.—2 yolks of. eggs, 1 tin un-— sweetened condensed milk (fresh milk cannot be used in this recipe), vinegar as required, half-teaspoonful mustard, Sis and cayenne pepper. Method.—Mix the yolks of eggs with salt
Cook this with the app: pantry check, scaling, and the assistant.