Mayonnaise Dressing
From Blue Ribbon and Pure Gold cook book, 1905
Keep ingredients and utensils ice cold.
Presented as published in 1905. 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
2074Calories
13 gProtein
1 gCarbs
227 gFat
Full nutrition (34 nutrients)
Calories2074 kcal
Protein13 g
Carbohydrates0.9 g
Fiber0.1 g
Sugars0.4 g
Total Fat227 g
Saturated Fat20 g
Monounsaturated Fat167 g
Polyunsaturated Fat30 g
Omega-30.3 g
Cholesterol372 mg
Sodium2506 mg
Potassium143 mg
Calcium61 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus202 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E75 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 35. The excerpt below is the record exactly as published.
Mayonnaise Dressing—Break the yolks of two eggs in a bowl, beat smooth with a silver fork and add oil, a few drops at a time, until it begins to thicken, when it can be added in larger quantities; but the stirring must be kept up constantly, and with a rapid motion. When it grows thick add a few drops of vinegar, beat smooth again, and then add 1 teaspoon salt, | teaspoon Pure Gold mustard, and a dash of Pure Gold cayenne. ‘The vinegar should be added a little at a time until 2 tablespoons have been used. The amount of oil depends on the quantity of dressing required, but a scant cupful will be an abundance for an ordinary salad
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