Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
218
Calories
7g
Protein
19g
Fat
6g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 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
- 2 cups best olive oil
- 2 teaspoon salt
- 1/4 teaspoon mustard
- 1 egg
- 1 lemon
- mustard
- pepper
- lemon juice
Directions
1
2 cups best olive oil, yolk of 1 egg. juice of 1 lemon, I/2 teaspoon salt. 1/4 teaspoon mustard, % teaspoon red pepper place a bowl in pan of ice water; put egg, seasoning and strained lemon juice in bowl and beat together, (using Dover beater) ; then add oil slowly and beat rapidly. The result is a bowl of stiff ^Mayonnaise in ten minutes. Flora B. Smith.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive