vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
477Calories
19 gProtein
23 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein19 g
Carbohydrates23 g
Fiber0 g
Sugars20 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat23 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1285 mg
Sodium60 mg
Potassium133 mg
Calcium162 mg
Iron3.3 mg
Magnesium7.5 mg
Phosphorus469 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.4 mcg
Vitamin C0 mg
Vitamin A453 mcg
Vitamin E3.1 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0 mg
Folate174 mcg
Choline976 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 120. The excerpt below is the record exactly as published.
Mayonnaise Dressing. Yolks of 7 eggs well beaten, % of a cup of vinegar and fill up with water. First put in 1 tablespoon of olive oil and beat well, then 1% tablespoons of white sugar
Cook this with the app: pantry check, scaling, and the assistant.