Mayonnaise Dressing
From The way to the heart, 1905
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
232Calories
20 gProtein
2 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein20 g
Carbohydrates2 g
Fiber0.7 g
Sugars0.8 g
Total Fat15 g
Saturated Fat21 g
Monounsaturated Fat81 g
Polyunsaturated Fat13 g
Omega-30.8 g
Cholesterol558 mg
Sodium393 mg
Potassium232 mg
Calcium97 mg
Iron2.9 mg
Magnesium26 mg
Phosphorus316 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E1.6 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate72 mcg
Choline441 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 38. The excerpt below is the record exactly as published.
Mayonnaise Dressing.— 3 raw eggs (yelks only), ^ teacups of best olive oil, 3 tablespoons of vinegar, i tablespoon of mus- tard, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.