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Salad Mayonnaise
From The complete cook book, 1900
Serves 4
In hot weather, set plate on ice while stirring.
Presented as published in 1900. 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
25Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein1.9 g
Carbohydrates0.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat1.7 g
Saturated Fat8.8 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.3 g
Omega-30.4 g
Cholesterol47 mg
Sodium310 mg
Potassium27 mg
Calcium11 mg
Iron0.3 mg
Magnesium6.5 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A20 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)0.1 mg
Folate8.1 mcg
Choline38 mg
Caffeine0 mg
Water9.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 84. The excerpt below is the record exactly as published.
SALAD MAYONNAISE. Yolk of one egg, one scant teaspoonful of ground mustard, one-half taspoonful of salt, a few shakes of tabasco sauce, one cupful of best olivo oil, juice of one lemon. Mix the egg, mustard, salt and pepper well in a large soup plate with a wooden fork; then pour in the oil in a very fine stream, or drop by drop, alternat- ing it with the lemon juice, a little of each at a time. Make long strokes with the fork, and in hot weather, set your plate on a block of ice while stirring. A NICE SAUCE TO BE SERVED WITH FROG LEGS. Chop one teaspoonful of chives very fine, with one sprig of parsley, three sour vinegar pickles, one tea- spoonful of onion juice and five or six capers; soak a piece of bread the size of a walnut; mix all together and The Complete Cook Book. 179 pound to a paste, and then rub it through a sieve, after which add one-half pint of olive oil and three table- spoonfuls of lemon juice or good vinegar. Season with salt and pepper to taste, and if not green enough, add a few drops of pistache coloring or spinach green. VINAIGRETTE SAUCE. Chopped parsley one tablespoonful, chopped chives two teaspoonfuls, one shallot chopped very fine, one- quarter cup of vinegar; mix, and add one-quarter cup of olive oil. Season to taste with salt and tabasco sauce. APPLE SAUCE FOR ROAST PIG. Core, peel and quarter four tart apples, add one-half glassful of water, three tablespoonfuls of sugar, and one-half teaspoonful of salt
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