Mexican Mayonnaise
From Anson County cook book, 1928
Presented as published in 1928. 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
116Calories
6 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein5.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat9.8 g
Saturated Fat34 g
Monounsaturated Fat151 g
Polyunsaturated Fat20 g
Omega-31.4 g
Cholesterol0 mg
Sodium7.4 mg
Potassium2.7 mg
Calcium8 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 30. The excerpt below is the record exactly as published.
MEXICAN MAYONNAISE 1 cup water 1 tablespoon Melrose flour 1 tablespoon vinegar 2 egg yolks Wesson oil or olive oil.
Cook this with the app: pantry check, scaling, and the assistant.