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Oil Mayonnaise
From Delta Gamma cook book, 1922
Serves 6
Presented as published in 1922. 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
37Calories
2 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories37 kcal
Protein2.4 g
Carbohydrates2.2 g
Fiber0 g
Sugars0.1 g
Total Fat1.6 g
Saturated Fat1.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol62 mg
Sodium419 mg
Potassium28 mg
Calcium13 mg
Iron0.5 mg
Magnesium3.5 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline49 mg
Caffeine0 mg
Water72 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 33. The excerpt below is the record exactly as published.
Oil Mayonnaise Stir together two tablespoons flour and two tablespoons olive oil. Add one cup hot water and stir until smooth. Beat in the yolks of two eggs and cool. Squeeze one-half lemon and add enough vinegar to make one-fourth cup. Add one teaspoon salt, one-half teaspoon mustard, a little red pepper
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