Mayonnaise
From Two hundred tested recipes, 1920
MRS. MITCHELL.
Presented as published in 1920. 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
237Calories
11 gProtein
1 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories237 kcal
Protein11 g
Carbohydrates1.1 g
Fiber0.2 g
Sugars0.1 g
Total Fat20 g
Saturated Fat29 g
Monounsaturated Fat273 g
Polyunsaturated Fat110 g
Omega-332 g
Cholesterol0 mg
Sodium2334 mg
Potassium12 mg
Calcium6.1 mg
Iron0.2 mg
Magnesium5.8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E79 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline1.9 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 8. The excerpt below is the record exactly as published.
mayonnaise, WER ea) ah Awe PEAR SALAD One qt. can of large tender pears, 1 head white-head- ed lettuce; place tseveralileayeen at crisp lettuce on a plate. On this place 2 halves of a pear, I spoon of mayonnaise dressing. Over this sprinkle a little grated (fresh) cheese and a few chopped almonds. MRS. JOHN R. HALL. MAYONNAISE Two cups Wesson oil, yolks of 4 eggs, % teaspoon of dry mustard, 4 teaspoon of salt, sprinkling of cay- enne pepper, about 2 teaspoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.