Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cooked Mayonnaise
From Fruit recipes, 1907
Serves 1
This will keep a long time without ice.
A modern interpretation · AI-generated from the original record
Ingredients
- one teacup of vinegar
- three tablespoons sugar
- one teaspoon salt
- a pinch of cayenne pepper
- six mustard spoons of mixed or French mustard
- three tablespoons of olive oil or melted butter
- the yolks of three eggs
- a dessertspoon of flour
Method
Boil vinegar, adding sugar, salt, cayenne, and mustard.
Beat yolks and add flour.
Whip into heated mixture until thick, stirring constantly.
Cool before use.
Nutrition per serving
770Calories
19 gProtein
41 gCarbs
55 gFat
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 6. The excerpt below is the record exactly as published.
COOKED MAYONNAISE Put on the stove one teacup of vinegar and let it come to a boil (in double vessel), adding three tablespoons sugar, one teaspoon salt, a pinch of cayenne pepper, and six mustard spoons of mixed or French mustard, with three tablespoons of olive oil or melted butter. While this mixture is heating beat well the yolks of three eggs, adding at the last a dessertspoon of flour
Cook this with the app: pantry check, scaling, and the assistant.