Mayonnaise Dressing
From Principles of cooking, 1914
Presented as published in 1914. 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
91Calories
7 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein6.7 g
Carbohydrates5.2 g
Fiber0.5 g
Sugars1 g
Total Fat5 g
Saturated Fat36 g
Monounsaturated Fat156 g
Polyunsaturated Fat21 g
Omega-31.5 g
Cholesterol186 mg
Sodium689 mg
Potassium118 mg
Calcium41 mg
Iron2 mg
Magnesium9.8 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A94 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate34 mcg
Choline149 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.
Mayonnaise Dressing. — Beat the yolk of one egg; add _ one fourth teaspoon each of salt and paprika and beat again, then use an egg beater and beat in two tablespoons of vinegar or lemon juice; beat vigorously, then add a tea- spoon of olive oil and continue beating ; add oil, a teaspoon at a time, three or four times, beating vigorously mean- while ; then add the oil by the tablespoon until a cup in all has been used. Finish with one tablespoon of boiling water
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