White Mayonnaise
From In foreign kitchens, 1893
Served with jellied fish salad.
Presented as published in 1893. 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
1768Calories
21 gProtein
5 gCarbs
179 gFat
Full nutrition (34 nutrients)
Calories1768 kcal
Protein21 g
Carbohydrates4.6 g
Fiber0.6 g
Sugars1.8 g
Total Fat179 g
Saturated Fat31 g
Monounsaturated Fat43 g
Polyunsaturated Fat102 g
Omega-312 g
Cholesterol651 mg
Sodium1634 mg
Potassium346 mg
Calcium122 mg
Iron4.5 mg
Magnesium32 mg
Phosphorus367 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.4 mcg
Vitamin C1.7 mg
Vitamin A275 mcg
Vitamin E8.8 mg
Vitamin K360 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate82 mcg
Choline517 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 20. The excerpt below is the record exactly as published.
White Mayonnaise. — This sauce is merely the ordinary mayonnaise, in which care has been taken to use white-wine vinegar, the palest mustard, and white pepper. Blend as usual and just before using add to a cup- ful of the sauce the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.