Mayonnaise Dressing
From Handbook of domestic science and household arts for use in elementary schools, 1900
If it curdles, beat up another yolk, and add slowly the curdled mayonnaise.
Presented as published in 1900. 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
1997Calories
6 gProtein
1 gCarbs
223 gFat
Full nutrition (34 nutrients)
Calories1997 kcal
Protein6.4 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.2 g
Total Fat223 g
Saturated Fat18 g
Monounsaturated Fat166 g
Polyunsaturated Fat29 g
Omega-30.2 g
Cholesterol186 mg
Sodium1267 mg
Potassium73 mg
Calcium30 mg
Iron0.9 mg
Magnesium7.3 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E75 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 96. The excerpt below is the record exactly as published.
Mayonnaise Dressing. — 1 cup salad oil, yolk of one egg, dash of cayenne, ^ teaspoon salt, J teaspoon mustard.
Cook this with the app: pantry check, scaling, and the assistant.