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Sauce Mayonnaise
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
114Calories
4 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein4.1 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat0.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium292 mg
Potassium0.1 mg
Calcium0.4 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 56. The excerpt below is the record exactly as published.
SAUCE MAYONAISE. Mrs. P. B. Ayer. Yolks of two raw eggs, (not a narticle of the white or your sauce will curdle,) and one and a half mustardspoons of mixed mustard beaten together ; add very slowly the best salad oil, stirring constantly until you can reverse the dish without spilling ; then add one tablespoon of vinegar
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