Whisked Mayonnaise
From A guide to modern cookery, 1909
Serves 6
Used principally for vegetable salads.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 34. The excerpt below is the record exactly as published.
WHISKED MAYONNAISE Put into a copper basin or other bowl three-quarters pint of melted jelly, two-thirds pint of Mayonnaise, one tablespoonful of tarragon vinegar, and as much rasped or finely-chopped horse-radish
Cook this with the app: pantry check, scaling, and the assistant.