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Red Mayonnaise
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.8 kcal
Protein1 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol7.9 mg
Sodium26 mg
Potassium13 mg
Calcium5.3 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline4.4 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 123. The excerpt below is the record exactly as published.
Red Mayonnaise. Rub lobster coral through a sieve
Cook this with the app: pantry check, scaling, and the assistant.