Mayonnaise Supreme (without oil)

Name: Mayonnaise Supreme (without oil)
Ingredients: the yelks of eight eggs; two teaspoons dry mustard; one-half of white pepper; one pint very rich sweet cream; two or three spoonfuls of vinegar

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Will keep on ice for two to three weeks.

Presented as published in 1887. 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

608Calories

52 gProtein

5 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories608 kcal

Protein52 g

Carbohydrates4.6 g

Fiber0.7 g

Sugars1.9 g

Total Fat40 g

Saturated Fat13 g

Monounsaturated Fat16 g

Polyunsaturated Fat8.3 g

Omega-30.1 g

Cholesterol1488 mg

Sodium569 mg

Potassium598 mg

Calcium242 mg

Iron7.6 mg

Magnesium71 mg

Phosphorus844 mg

Zinc5.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D8 mcg

Vitamin C0.4 mg

Vitamin A640 mcg

Vitamin E4.5 mg

Vitamin K1.5 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.6 mg

Folate198 mcg

Choline1184 mg

Caffeine0 mg

Water333 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 7. The excerpt below is the record exactly as published.

MAYONNAISE SUPREME (without oil). ^ u -*■ [Introduced by Prof. Pfau in hie Cooking Schools since 1885.] - ]f r - Beat up the yelks of eight eggs, two teaspoons dry v mustard, one-half of white pepper, add one pint very '^/rich sweet cream, beat well together, then boil by plac- ing dish in boiling water and stir until quite thick, re- move from stove, stir until cold, add two or three spoon- fuls of vinega

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