Mayonnaise with Olive Oil
From Trinity cook book, 1925
Presented as published in 1925. 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
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 20. The excerpt below is the record exactly as published.
MAYONNAISE WITH OLIVE OIL Beat yolks of two eggs. Add very slowly, drop by drop at first, the oil; then a little faster, when it begins to thicken. When about one-half cup of (
Cook this with the app: pantry check, scaling, and the assistant.