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Tomatoes with Mayonnaise

Name: Tomatoes with Mayonnaise
Yield: 4 servings
Ingredients: three parts of oil; one of vinegar; the yolk of a raw egg; a palatable seasoning of salt and pepper; the addition of mustard to mayonnaise is a question of taste

From Miss Corson's practical American cookery and household management, 1885

Serves 4

Mayonnaise can be adjusted with mustard according to taste.

Presented as published in 1885. 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

15Calories

1 gProtein

0 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories15 kcal

Protein0.7 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat1.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.1 mg

Potassium0.1 mg

Calcium0.4 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0.3 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water8.1 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 207. The excerpt below is the record exactly as published.

TOMATOES WITH MAYONNAISE. Raw tomatoes, peeled and sliced, are delicious with may- onnaise, which is made by slowly mixing three parts of oil and one of vinegar with the yolk of a raw egg, and a palata- ble seasoning of salt and pepper ; the addition of mustard to mayonnaise is a question of taste

Cook this with the app: pantry check, scaling, and the assistant.