Mayonnaise Dressing
From Domestic science (Clark, Cornell home economics), 1911
Do not add oil too fast, or the dressing will curdle. This may be remedied by using a yolk of an egg.
Presented as published in 1911. 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
178Calories
13 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein13 g
Carbohydrates7.9 g
Fiber0.3 g
Sugars5.6 g
Total Fat9.8 g
Saturated Fat53 g
Monounsaturated Fat230 g
Polyunsaturated Fat32 g
Omega-32.2 g
Cholesterol372 mg
Sodium2536 mg
Potassium187 mg
Calcium65 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus208 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C15 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate55 mcg
Choline296 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 108. The excerpt below is the record exactly as published.
Mayonnaise Dressing. 1 tsp. mustard, 1 tsp. salt, 1 tsp. sugar, spk. cayenne pepper, yolk of two eggs, 2^ tbsp. lemon juice, 2J tbsp. vinegar, 1^ c. ohve oil
Cook this with the app: pantry check, scaling, and the assistant.