vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce Mayonnaise
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
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
352Calories
17 gProtein
3 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein17 g
Carbohydrates2.6 g
Fiber0.5 g
Sugars0.2 g
Total Fat30 g
Saturated Fat50 g
Monounsaturated Fat227 g
Polyunsaturated Fat30 g
Omega-32.1 g
Cholesterol0 mg
Sodium0.4 mg
Potassium47 mg
Calcium8 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.1 mcg
Vitamin E5.8 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline3.3 mg
Caffeine0 mg
Water64 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.
SAUCE MAYONNAISE— Place in an earthen bowl a couple of fresh egg yolks and one-half teaspoonful of ground English mustard, half pinch of salt, one-half saltspoonful red pepper, and stir well for about three minutes without stopping, then pour in, one drop at a time, one and one-half cupfuls of best olive oil, and should it become too thick, add a little at a time some good vine- g
Cook this with the app: pantry check, scaling, and the assistant.