To make Mayonnaise
From The child's cookery book, 1900
Presented as published in 1900. 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
74Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein6 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.3 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 9. The excerpt below is the record exactly as published.
To make Mayonnaise Boil an egg hard, take out the yolk and cru sh it with the back of a spoon till it has 6i The Child^s Cookery Book crumbled, mix in a saltspoonful of mustard, and then drop in very slowly a tablespoon- ful of oil. When it is well mixed add a teaspoonful of vinegar, then another tablespoonful of oil and another teaspoonful of vinegar. If you can get a small quantity of cream, it is a great improvement, or if the mixture is very thick, make it thinner by adding a small quantity of milk. Then add a little pepper and salt and a pinch of sifted sugar. The oil ought not to curdle if the vinegar is added very slowly, but if it does, add the raw yolk of an egg, and the mixture will become like thick cream again. Chop the hard boiled white of the egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.