Special Mayonnaise
Recipe No. 471 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.
Recipe No. 471 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
- Mayonnaise — 1½ quarts (1½ No. 56 dippers)
- Milk, evaporated — 1 — 14½ ounce can
- Onion juice — 1 ounce (2 mess kit spoons)
- Salt — ½ ounce (1 mess kit spoon)
- Pepper, cayenne — as needed
Directions
Key ingredients
- Combine mayonnaise (recipe No. 463) and remaining ingredients; mix well.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Mayonnaise — 7⅔ tbsp Milk, evaporated — ½ can (14½ oz) Onion juice — about ½ tsp Salt — a pinch Pepper, cayenne — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 471, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.