vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cooked Mayonnaise Dressing
From The art of German cooking and baking, 1922
Serves 1
Very Good With Lobster or Chicken Salad.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
Nutrition per serving
523Calories
29 gProtein
8 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein29 g
Carbohydrates8 g
Fiber0 g
Sugars0.8 g
Total Fat40 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol806 mg
Sodium344 mg
Potassium459 mg
Calcium240 mg
Iron3.5 mg
Magnesium36 mg
Phosphorus518 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 81. The excerpt below is the record exactly as published.
COOKED MAYONNAISE DREiSSING. Very Good With Lobster or Chicken Salad. Quantity for 6 Persons. 4 yolks of eggs 1 pinch of white pepper % cup of sour cream 1 pinch of salt 2 tbsps. of vinegar 1 pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.