Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Simple Mayonnaise
From Fruit recipes, 1907
Serves 6
This may be frozen by burying it in ice and salt for two hours.
A modern interpretation · AI-generated from the original record
Ingredients
- the yolk of one egg
- about one cup of olive oil
- three tablespoons of lemon juice or strong, pure vinegar
- one saltspoon of salt
- a teaspoon of either prepared mustard or Worcestershire Sauce
- a dash of cayenne pepper or Tabasco
Method
Add a few drops of oil to the whipped yolk and beat well, adding more oil gradually, alternating with the acid until the dressing is stiff and glossy.
Keep ice-cold until used.
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.
SIMPLE MAYONNAISE To the yolk of one egg allow about one cup of olive oil and three tablespoons of lemon juice or strong, pure vine- gar. To the yolk of the egg add one saltspoon of salt and a dash of cayenne pepper or Tabasco, and a teaspoon of either prepared mustard or Worcestershire Sauce
Cook this with the app: pantry check, scaling, and the assistant.