New Mayonnaise (Soyer's)
From Catherine Owen's new cook book .., 1885
Best prepared on ice for stability.
Presented as published in 1885. 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
2210Calories
0 gProtein
71 gCarbs
218 gFat
Full nutrition (34 nutrients)
Calories2210 kcal
Protein0.2 g
Carbohydrates71 g
Fiber1.2 g
Sugars51 g
Total Fat218 g
Saturated Fat16 g
Monounsaturated Fat164 g
Polyunsaturated Fat28 g
Omega-30.2 g
Cholesterol0 mg
Sodium1204 mg
Potassium90 mg
Calcium15 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E74 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline11 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 24. The excerpt below is the record exactly as published.
a quarter of a pint of stiff veal jelly (that has been nicely flavored with vegetables) on ice in a bowl, whisking it till it is a white froth ; then add half a pint of salad oil and six spoon- fuls of tarragon vinegar, hy degrees, first oil, then vine- gar, continually whisking till it forms a white, smooth, sauce-like cream ; season with half a teaspoonful of salt, a quarter ditto of white pepper, and a very little sugar
Cook this with the app: pantry check, scaling, and the assistant.