Salmon Mayonnaise
From The Common sense recipe book, 1898
Garnish with cucumber and capers.
Presented as published in 1898. 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
1040Calories
6 gProtein
1 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1040 kcal
Protein6.4 g
Carbohydrates1.5 g
Fiber0 g
Sugars0.6 g
Total Fat114 g
Saturated Fat9.8 g
Monounsaturated Fat84 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol186 mg
Sodium72 mg
Potassium91 mg
Calcium30 mg
Iron1 mg
Magnesium7.5 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C6.1 mg
Vitamin A80 mcg
Vitamin E38 mg
Vitamin K7.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline148 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 17. The excerpt below is the record exactly as published.
SALMON MAYONNAISE. Turn out a tin of salmon and arrange the fish on a plate. carefully removing all skin and bone. Next prepare the sauce. Place a yolk of a very fresh egg, perfectly free from the white, into a-small basin, and stir with a wooden spoon, mixing in at the same time to taste, and about half a saltspoon of mus- tard. Have va, small "bottle: toi sSalad oil ine yourmicit shand, cut a hole in the cork. so that the oil will drop slowly through it; stir vigorously the whole time. Directly the mayonnaise begins to thicken the oil may be added in larger quantities, though still slowly. When about a gill of oil has been used add a tablespoonful each of tarragon vinegar and lemon juice, and if the sauce is still too thick thin it down with a little cold stock
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