Mayonnaise Dressing
From Metropolitan cook book, 1918
The dressing should be thick enough to hold its shape.
Presented as published in 1918. 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
100Calories
7 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein6.7 g
Carbohydrates6.8 g
Fiber0.8 g
Sugars5 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium2406 mg
Potassium138 mg
Calcium37 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus108 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A136 mcg
Vitamin E1.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline149 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 32. The excerpt below is the record exactly as published.
MAYONNAISE DRESSING i teaspoon salt Yolk 1 egg 1 tablespoon lemon juice I teaspoon sugar 1 tablespoon vinegar 1 to 1 cup oil I teaspoon paprika Mix dry ingredients, add egg yolk. When well mixed, add I teaspoon vine- gar. Add oil gradually, at first drop by drop, stirring constantly. When very thick, add a few drops of vinegar or lemon juice and continue to beat, adding oil and vinegar alternately, until the mixture is smoothly blended. The dressing should be thick enough to hold its shape. A Dover egg beater is considered time and labor-saving when used in beating the ingredients. COOKED SALAD DRESSING 1 teaspoon salt Few grains cayenne Yolks, 2 eggs or 1 egg 1 teaspoon mustard 2 tablespoons butter or oil f cup scalded milk 2 teaspoons sugar 2| tablespoons flour | cup hot vinegar Mix the salt, mustard. 2 tablespoons oil, sugar and cayenne. Add the yolks and mix thoroughly. Stir flour with 1 tablespoon cold water until smooth. Add a little of the scalded milk, stir, pour it into the scalded milk. Cook in a double boiler, continue stirring until thickened. Pour it into the yolk mixture, return to double boiler, add the hot vinegar, stirring con- stantly until the mixture thickens. Cool before using. If cooked too long, it will curdle. COLD SLAW DRESSING 1 teaspoon mustard 1 teaspoon sugar
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