Mayonnaise Dressing
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
198Calories
13 gProtein
18 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein13 g
Carbohydrates18 g
Fiber0.8 g
Sugars6.7 g
Total Fat10 g
Saturated Fat54 g
Monounsaturated Fat230 g
Polyunsaturated Fat32 g
Omega-32.2 g
Cholesterol372 mg
Sodium145 mg
Potassium396 mg
Calcium71 mg
Iron2 mg
Magnesium27 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C97 mg
Vitamin A160 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate97 mcg
Choline307 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 108. The excerpt below is the record exactly as published.
Mayonnaise Dressing. 1 tsp. mustard, 1 tsp. salt, 1 tsp. sugar, spk. cayenne pepper, yolk of two eggs, 2^ tbsp. lemon juice, 2J tbsp. vinegar, 1^ c. ohve oil
Cook this with the app: pantry check, scaling, and the assistant.