Sunflower Mayonnaise
From Healthful cookery, 1904
Presented as published in 1904. 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
155Calories
13 gProtein
1 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein13 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium124 mg
Potassium126 mg
Calcium50 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline294 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 61. The excerpt below is the record exactly as published.
Sunflower Mayonnaise. — Press the yolks and whites of hard-boiled eggs separately through a wire strainer. Pile the yolks in the center of a salad-plate, placing the whites in a circle outside of it. Around this arrange shredded lettuce, piled lightly, and serve with a mayonnaise dressing. Two eggs for each three plates of salad
Cook this with the app: pantry check, scaling, and the assistant.