Mayonnaise With Whipped Cream
From Council cook book, 1908
Useful for large quantities.
Presented as published in 1908. 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
1204Calories
15 gProtein
59 gCarbs
104 gFat
Full nutrition (33 nutrients)
Calories1204 kcal
Protein15 g
Carbohydrates59 g
Fiber0 g
Sugars37 g
Total Fat104 g
Saturated Fat65 g
Monounsaturated Fat30 g
Polyunsaturated Fat3.9 g
Cholesterol356 mg
Sodium37 mg
Potassium689 mg
Calcium473 mg
Iron0.2 mg
Magnesium52 mg
Phosphorus417 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A881 mcg
Vitamin E3 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline79 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from Council cook book (1908), page 29. The excerpt below is the record exactly as published.
Mayonnaise With Whipped Cream. When you are in want of a large quantity of dressing, mayonnaise or French, add one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.