vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Whisked Mayonnaise
From Soyer's standard cookery, 1912
Serves 6
Use for vegetable salads.
Presented as published in 1912. 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
558Calories
1 gProtein
55 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories558 kcal
Protein0.8 g
Carbohydrates55 g
Fiber0.9 g
Sugars39 g
Total Fat37 g
Saturated Fat5.8 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat22 g
Omega-32.6 g
Cholesterol21 mg
Sodium339 mg
Potassium72 mg
Calcium20 mg
Iron0.5 mg
Magnesium3.8 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C7.1 mg
Vitamin A7.9 mcg
Vitamin E1.7 mg
Vitamin K80 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate11 mcg
Choline25 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 40. The excerpt below is the record exactly as published.
Whisked Mayonnaise. Put into a copper saucepan or other bowl three-quarters pint of melted jelly, two-thirds pint of Mayonnaise, one tablespoonful of tarragon vinegar, and rasped finely-chopped horse-radish
Cook this with the app: pantry check, scaling, and the assistant.