Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of olive oil
- two tablespoonfuls of vinegar
- one tablespoonful of lemon juice
- two eggs
- one level teaspoonful of salt
- one level teaspoonful of sugar
- one-half level teaspoonful of dry juice of one lemon
- one lemon
- lemon juice
- vinegar
Directions
Yolks of two eggs, One level teaspoonful of salt,
One level teaspoonful of sugar, One pint of olive oil,
One-half level teaspoonful of dry Juice of one lemon,
mustard, Two tablespoonfuls of vinegar.
When making mayonnaise, have utensils and ingredients very cold; a Dover egg-beater or a fork may be used; beat the yolks of the eggs until very creamy ; add the seasonings and beat again ; then add the oil very slowly until the mixture thickens ; when it gets too thick to beat add one tablespoonful of lemon juice or vinegar ; then more oil until it again thickens, then more lemon or vinegar, and con- tinue until the full amount is used. A cup of whipped cream added to the dressing just before using improves the flavor; the whipped whites of the eggs added will increase the bulk.