Tomato Mayonnaise
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
544Calories
1 gProtein
111 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein0.9 g
Carbohydrates111 g
Fiber2 g
Sugars78 g
Total Fat10 g
Saturated Fat1.6 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat6.2 g
Omega-30.7 g
Cholesterol5.8 mg
Sodium202 mg
Potassium180 mg
Calcium36 mg
Iron1 mg
Magnesium9.4 mg
Phosphorus38 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A2.2 mcg
Vitamin E0.6 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline21 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 42. The excerpt below is the record exactly as published.
tomato Mayonnaise round the base and sprinkle all over with chopped tarragon, chervil and shallot. 74 DAINTY DINNERS AND DISHES. Tomato Mayonnaise: Mix together one large tablespoonful of tomato sauce, the same of Mayonnaise, and a little more than a gill of aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.