vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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
512Calories
14 gProtein
27 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein14 g
Carbohydrates27 g
Fiber0.1 g
Sugars12 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol454 mg
Sodium114 mg
Potassium410 mg
Calcium351 mg
Iron1 mg
Magnesium32 mg
Phosphorus388 mg
Zinc1.8 mg
Copper0 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A392 mcg
Vitamin E1.6 mg
Vitamin K2.1 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate50 mcg
Choline327 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from The New century cook book (1899), page 62. The excerpt below is the record exactly as published.
Mayonnaise Dressing. One tablespoon mustard, one tablespoon salt, one tablespoon sugar, one tablespoon butter, mix to a paste, three eggs beaten together, one-half cup vinegar, one cup sweet milk, one table- spoon flour, add milk last and cook in a double boiler to a thick cream; pour over chopped cabbage or potatoes and celery, add milk slowly to prevent curdling. Mrs. J. A. Sanford. Mayonnaise Dressing. Thicken half a pint of milk with two tablespoons of corn corn starch, then add the yolks of two eggs and two tablespoons melted butter, cool and add one tablespoon of vinegar, salt to taste
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