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Mayonnaise Dressing

Name: Mayonnaise Dressing
Yield: 8 servings
Ingredients: One egg or yolk-of two eggs; 2 cups of salad oil; juice of 1 lemon; 1 teaspoon of mustard; 1 teaspoon of salt; 1 teaspoon of sugar; 1 tablespoon of vinegar; paprika to taste; 1 tablespoon of boiling water

From Magnet users cook book, 1920

Serves 8

Let stand one hour after made to cool before using. When using, thin with whipped cream to the desired thickness.

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

507Calories

1 gProtein

4 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories507 kcal

Protein1.4 g

Carbohydrates3.8 g

Fiber1.5 g

Sugars1.2 g

Total Fat55 g

Saturated Fat4.4 g

Monounsaturated Fat41 g

Polyunsaturated Fat7.3 g

Omega-30.1 g

Cholesterol23 mg

Sodium315 mg

Potassium99 mg

Calcium16 mg

Iron1 mg

Magnesium7.8 mg

Phosphorus25 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C6.7 mg

Vitamin A87 mcg

Vitamin E20 mg

Vitamin K6.4 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate6.4 mcg

Choline21 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 11. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING. One egg or yolk-of two eggs, 2 cups of salad oil, juice of 1 lemon, 1 teaspoon of mustard, 1 teaspoon of salt, 1 teaspoon — of sugar, 1 tablespoon of vinegar, paprika to taste, 1 tablespoon of boiling — wat

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