Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one-half cup olive oil
- two tablespoons vinegar
- one tablespoon lemon juice
- one-half teaspoon salt
- one-half teaspoon dry mustard
- one-half cup thick cream
- 44 prague chapter book of recipes boiled oil mayonnaise -- four whole eggs
- four whole eggs
- one tea- spoon sugar
- vinegar
Directions
44 PRAGUE CHAPTER BOOK OF RECIPES
BOILED OIL MAYONNAISE— Four whole eggs, one-half cup olive oil, two tablespoons vinegar, one tablespoon lemon juice, one tea- spoon sugar, one-half teaspoon salt, one-sixteenth teaspoon cayenne pepper, one-half teaspoon dry mustard. Mix dry ingredients, add and mix thoroughly with the eggs, well beaten, and place in double boiler over boiling water ; add alternately oil, vinegar and lemon, stirring constantly. When ready to serve add one-half cup thick cream, sour preferred.