Plain Mayonnaise

Name: Plain Mayonnaise
Ingredients: the yelks of four hard boiled eggs; two raw ones; four fresh boiled potatoes; white pepper; salt; juice of lemon; one gill of olive oil; two tablespoonfuls of vinegar

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

1002Calories

49 gProtein

130 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1002 kcal

Protein49 g

Carbohydrates130 g

Fiber11 g

Sugars11 g

Total Fat32 g

Saturated Fat27 g

Monounsaturated Fat87 g

Polyunsaturated Fat15 g

Omega-30.8 g

Cholesterol1118 mg

Sodium416 mg

Potassium2768 mg

Calcium194 mg

Iron6.1 mg

Magnesium170 mg

Phosphorus815 mg

Zinc5.2 mg

Copper1.2 mg

Manganese0.9 mg

Vitamin D6.4 mcg

Vitamin C117 mg

Vitamin A458 mcg

Vitamin E3.3 mg

Vitamin K14 mcg

Vitamin B62.3 mg

Vitamin B123.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.9 mg

Folate215 mcg

Choline968 mg

Caffeine0 mg

Water808 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 7. The excerpt below is the record exactly as published.

PLAIN MAYONNAISE. Pass the yelks of four hard boiled eggs, two raw ones and four fresh boiied potatoes, through a strainer, add white pepper, salt, juice of lemon, beat up with one gill of olive oil, and last two tablespoonfuls of vinegar

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