vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Swiss Mayonnaise
From Modern cookery, in all its branches, 1884
Serves 1
Presented as published in 1884. 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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 529. The excerpt below is the record exactly as published.
SWISS MAYONNAISE. Beat half a pound of butter to a cream, and then add it very gra- dually to the hard-boiled yolks of six fresh eggs
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