Mayonnaise Dressing
From Blue Ribbon cook book, 1905
Keep ingredients and utensils cold.
Presented as published in 1905. 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
2040Calories
5 gProtein
1 gCarbs
227 gFat
Full nutrition (34 nutrients)
Calories2040 kcal
Protein5.5 g
Carbohydrates1.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat227 g
Saturated Fat20 g
Monounsaturated Fat168 g
Polyunsaturated Fat29 g
Omega-30.2 g
Cholesterol367 mg
Sodium2365 mg
Potassium40 mg
Calcium48 mg
Iron1 mg
Magnesium2.7 mg
Phosphorus135 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E75 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate50 mcg
Choline279 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 34. The excerpt below is the record exactly as published.
Mayonnaise Dressing—Break the yolks of two eggs in a bowl, beat smooth with a silver fork and add oil, a few drops at a time, until it begins to thicken, when it can be added in larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick add a few drops of vinegar, beat smooth again, and then add 1 teaspoon salt, 4 ‘teaspoon Blue Ribbon mustard, and a dash of Blue Ribbon cayenne. The vinegar should be added a little at a time until 2 tablespoons have been used
Cook this with the app: pantry check, scaling, and the assistant.