FoodNet

Mayonnaise

From Royal cook book, 1930

For Russian Dressing—add 2 tablespoons chili sauce, 1/4 cup chopped pimiento, and 1 teaspoon minced onion.

Presented as published in 1930. 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

Nutrition per serving

2007Calories
7 gProtein
2 gCarbs
223 gFat
Full nutrition (34 nutrients)
Calories2007 kcal
Protein6.7 g
Carbohydrates2 g
Fiber0.5 g
Sugars0.7 g
Total Fat223 g
Saturated Fat18 g
Monounsaturated Fat166 g
Polyunsaturated Fat29 g
Omega-30.3 g
Cholesterol186 mg
Sodium2465 mg
Potassium107 mg
Calcium36 mg
Iron1.1 mg
Magnesium11 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A94 mcg
Vitamin E75 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline149 mg
Caffeine0 mg
Water71 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 45. The excerpt below is the record exactly as published.

mayonnaise dressing 6 olives Mix chicken which should be very tender, with celery, seasoning and one egg cut into small pieces; marinate with little French dressing, and let stand in cold place one hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish with olives and remaining egg cut into slices. Dust with paprika. French Dressing Y cup salad oil 2 or 3 tablespoons vinegar or lemon juice 1% teaspoon mustard or dash cayenne Royal is Made With Cream of Tartar 2 teaspoon paprika 4 teaspoon, or more, salt ] teaspoon sugar few drops Worcestershire sauce Put all ingredients in a covered glass jar and shake vigorously until thick and © well blended. Seasonings are all more or less to taste. Serve very cold. This dress- ing can be used on all types of salad. It is economical to make up in quantity and keep on hand in the ice box. For Spanish Dressing—add 2 table- spoons chili sauce. For Roquefort Dressing—mash 1% pound Roquefort cheese to a paste; add 1 cup I’rench dressing slowly while beat- ing and 1 teaspoon onion juice. For Thousand Island Dressing—add 2 tablespoons each chopped sweet pickle, green Olives, and capers and 2 teaspoons chopped parsley. Mayonnaise 1 egg. 1 teaspoon salt ‘1 teaspoon ar 16 teaspoon mustard lg teaspoon paprika 1 tablespoon vinegar 1 tablespoon lemon j juice -1 cup salad oil
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