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Mayonnaise Dressing

Name: Mayonnaise Dressing
Yield: 8 servings
Ingredients: 1 t-spoon mustard; Yolks of 2 eggs; 1 t-spoon salt; 2 tbls. lemon juice or 1 tbls.; 1 t-spoon vinegar; 11/2 cups oil; 1 extra t-spoon vinegar

From Atlanta women's club cook book, 1921

Serves 8

Recipe by Mrs. Horace J. Pope.

Presented as published in 1921. 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

19Calories

2 gProtein

0 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories19 kcal

Protein1.6 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol47 mg

Sodium317 mg

Potassium22 mg

Calcium7.9 mg

Iron0.2 mg

Magnesium2.1 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C1.5 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate6.7 mcg

Choline37 mg

Caffeine0 mg

Water15 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 37. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING. 1 t-spoon mustard. Yolks of 2 eggs. 1 t-spoon salt. 2 tbls. lemon juice or 1 tbls. 1 t-spoon sugar. vinegar. 11/2 cups oil. 1 extra t-spoon vinegar,

Cook this with the app: pantry check, scaling, and the assistant.