Plain Mayonnaise

Name: Plain Mayonnaise
Ingredients: one-half cupful lemon or lime juice; one teaspoonful dry mustard; the well-beaten yolks of three eggs; one-half teaspoonful sugar; dash of cayenne pepper; pinch of salt; one-fourth pint rich, sweet cream

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

264Calories

20 gProtein

12 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories264 kcal

Protein20 g

Carbohydrates12 g

Fiber0.9 g

Sugars4.5 g

Total Fat16 g

Saturated Fat4.8 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol558 mg

Sodium233 mg

Potassium322 mg

Calcium107 mg

Iron3.2 mg

Magnesium38 mg

Phosphorus335 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C8.1 mg

Vitamin A241 mcg

Vitamin E1.9 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate85 mcg

Choline451 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 28. The excerpt below is the record exactly as published.

PLAIN MAYONNAISE. To one-half cupful lemon or lime juice, add one tea- spoonful dry mustard, the well-beaten yolks of three eggs, one-half teaspoonful sugar, dash of cayenne pepper, and pinch of salt ; beat well and add slowly one-fourth pint rich, sweet cream

Cook this with the app: pantry check, scaling, and the assistant.