Mayonnaise Dressing
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Everything used must be kept as cold as possible to prevent curdling.
Presented as published in 1913. 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
151Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat37 g
Monounsaturated Fat154 g
Polyunsaturated Fat22 g
Omega-31.5 g
Cholesterol372 mg
Sodium2476 mg
Potassium139 mg
Calcium60 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus200 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 18. The excerpt below is the record exactly as published.
Mayonnaise Dressing. le atsps- salt: 1 cup best olive oil. f.g. cayenne. 3. tbsp. vinegar. raw yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.