vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sauce Mayonnaise Gollee
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Good with chicken or fish salad.
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
229Calories
0 gProtein
37 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein0.2 g
Carbohydrates37 g
Fiber0.6 g
Sugars26 g
Total Fat9.1 g
Saturated Fat0.7 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium41 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus10 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A0 mcg
Vitamin E3.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline5.5 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 89. The excerpt below is the record exactly as published.
Sauce Mayonnaise Gollee is made without eggs and with aspic jelly. It is particularly good with chicken salad or fish salad. Put into a bowl half a pint of half-melted aspic jelly. If the weather is warm, set the bowl over ice. With a small whisk whip into the jelly half a gill of salad oil. The Sauce will soon look creamy. Add a little more oil, whipping all the while, till the Mayonnaise is like smooth cream, and finish with a dessertspoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.