vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing
From The new practical housekeeping, 1890
Serves 6
Whipped cream can be added for richness, and it keeps well if bottled.
Presented as published in 1890. 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
43Calories
3 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories43 kcal
Protein2.8 g
Carbohydrates3.7 g
Fiber1.4 g
Sugars0.1 g
Total Fat1.9 g
Saturated Fat6.1 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol62 mg
Sodium3257 mg
Potassium31 mg
Calcium26 mg
Iron1.1 mg
Magnesium8.5 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C1.1 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.2 mcg
Choline50 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 490. The excerpt below is the record exactly as published.
Mayonnaise Dressing. — Take yolks oi two eggs, two saltspoons salt, one of white pepper or pinch of cayenne, teaspoon dry mustard, half pint olive-oil and about three tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.