Moulded Mayonnaise
From Dainty recipes, 1950
Presented as published in 1950. 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
1676Calories
19 gProtein
29 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories1676 kcal
Protein19 g
Carbohydrates29 g
Fiber5.1 g
Sugars14 g
Total Fat165 g
Saturated Fat26 g
Monounsaturated Fat37 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol93 mg
Sodium1460 mg
Potassium489 mg
Calcium110 mg
Iron1.3 mg
Magnesium41 mg
Phosphorus140 mg
Zinc0.9 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C22 mg
Vitamin A35 mcg
Vitamin E7.3 mg
Vitamin K361 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate73 mcg
Choline100 mg
Caffeine0 mg
Water790 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 7. The excerpt below is the record exactly as published.
MOULDED MAYONNAISE One cup of onion aspic; one cup of mayonnaise. Make aspic with two cups water, two onions and two tablespoons of gela- 19 tine. Cook oninos in water ten minutes and add a little salt
Cook this with the app: pantry check, scaling, and the assistant.