{"id":7193,"slug":"mayonnaise-especially-for-salmon","title":"MAYONNAISE ESPECIALLY FOR SALMON","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["yolks of two hard-boiled eggs","eight tablespoons of cream","white pepper","a pinch of salt","a mere suspicion of cayenne pepper","two tablespoons of white vinegar"],"ingredients_norm":["yolks of hard boiled egg","cream","white pepper","salt","mere suspicion of cayenne pepper","white vinegar"],"steps":["Rub the yolks of two hard-boiled eggs to a powder, then add eight tablespoons of cream very gradually to them, also white pepper, a pinch of salt and a mere suspicion of cayenne pepper.","Lastly add two tablespoons of white vinegar. It is very important that this last ingredient be put in drop by drop, otherwise the mixture will curdle."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w45:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"a1af131f2ab50c4c9ddf62a6ad3d08a26254fa6f3595c77bcace46ac899033b1","created_at":"2026-08-02T16:58:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mayonnaise-especially-for-salmon"}