Mayonnaise Dressing
From Domestic science, principles and application, 1914
This dressing may be kept several days if placed in glass jars and kept in a cool place. Just before using, add whipped cream.
Presented as published in 1914. 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
81Calories
3 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein3 g
Carbohydrates5.8 g
Fiber0.3 g
Sugars3.7 g
Total Fat4.8 g
Saturated Fat18 g
Monounsaturated Fat77 g
Polyunsaturated Fat11 g
Omega-30.7 g
Cholesterol184 mg
Sodium2402 mg
Potassium60 mg
Calcium30 mg
Iron0.6 mg
Magnesium5.7 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C12 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline141 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 110. The excerpt below is the record exactly as published.
Mayonnaise Dressing 1 tsp. mustard 1 egg (yolk) 1 tsp. salt 2 tbsp. lemon juice 1 tsp. powdered sugar 2 tbsp, vinegar A few grains cayenne 1 3^ c. olive oil
Cook this with the app: pantry check, scaling, and the assistant.