Recipes

Mayonnaise (TM 10-412)

Recipe No. 463 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Salad

Serves 2 quarts.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 463 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Salt — ¾ ounce (1½ mess kit spoons)
  • Mustard, dry — ¼ ounce (1 mess kit spoon)
  • Eggs — 5 eggs (¼ No. 56 dipper)
  • Oil, salad — 3½ pints (1¾ No. 56 dippers)
  • Vinegar — 4 ounces (8 mess kit spoons)
  • Water, hot — 1 ounce (2 mess kit spoons)

Directions

Key ingredients

Mustard

  1. Sift salt and mustard together.
  2. Add eggs and beat until well mixed.
  3. Add remaining liquid gradually, alternating vinegar and oil. Add hot water last; mix well.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Salt — about ⅓ tsp Mustard, dry — a pinch Eggs — ⅓ eggs Oil, salad — 9 tbsp Vinegar — about 2 tsp Water, hot — about ½ tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 463, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.