Mayonnaise Dressing
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
114Calories
5 gProtein
2 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories114 kcal
Protein5.5 g
Carbohydrates2.3 g
Fiber0 g
Sugars0.6 g
Total Fat9 g
Saturated Fat20 g
Monounsaturated Fat79 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol367 mg
Sodium1183 mg
Potassium53 mg
Calcium46 mg
Iron1 mg
Magnesium2.7 mg
Phosphorus134 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C6 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate53 mcg
Choline280 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 36. The excerpt below is the record exactly as published.
MAYONNAISE DRESSING 3^ teaspoon salt. 13^ tablespoons lemon juice, or Few grains cayenne. ^ tablespoon each of vinegar Yolks 2 eggs. and lemon juice. ^ cup Olive oil
Cook this with the app: pantry check, scaling, and the assistant.