Quick Mayonnaise
From Trinity cook book, 1925
Season lightly; adjust seasoning to taste for a piquant dressing.
Presented as published in 1925. 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
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 19. The excerpt below is the record exactly as published.
QUICK MAYONNAISE One egg, one-half a teaspoon of dry mustard, one-half teaspoon of salt, one tablespoon of lemon juice or vinegar, two cups of wesson oil
Cook this with the app: pantry check, scaling, and the assistant.