Mayonnaise Dressing
From Principles of cookery, 1910
Presented as published in 1910. 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
65Calories
3 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2.9 g
Carbohydrates1.4 g
Fiber0.2 g
Sugars0.4 g
Total Fat5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1197 mg
Potassium21 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0.1 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate3.3 mcg
Choline0.8 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 93. The excerpt below is the record exactly as published.
Mayonnaise Dressing. One egg yolk, one-half to one cup oil, one tablespoon vinegar, one tablespoon lemon juice, one-half teaspoon salt, one-half teaspoon mustard, few grains cayenne
Cook this with the app: pantry check, scaling, and the assistant.