Mayonnaise Dressing
From Healthful cookery, 1904
Keep in ice for several days.
Presented as published in 1904. 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
2052Calories
4 gProtein
21 gCarbs
223 gFat
Full nutrition (34 nutrients)
Calories2052 kcal
Protein3.6 g
Carbohydrates21 g
Fiber0.7 g
Sugars10 g
Total Fat223 g
Saturated Fat30 g
Monounsaturated Fat159 g
Polyunsaturated Fat23 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium258 mg
Calcium17 mg
Iron1.4 mg
Magnesium15 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A0 mcg
Vitamin E33 mg
Vitamin K131 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate50 mcg
Choline13 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 61. The excerpt below is the record exactly as published.
Mayonnaise Dressing. — Break the yolk of an egg, and add to it a large pinch of salt, and with a fork stir the yolk until it begins to stiffen. Gradu- ally add to the yolk, a drop at a time, peanut or olive oil, stirring awhile after each drop is added. Continue this process until the mixture becomes too stiff to stir, then thin it with lemon juice and add some salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this until the desired amount is made. When stiff enough to cut with a knife, add one teaspoonful of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.