Mayonnaise Dressing
From What to eat, how to serve it, 1891
Keep all materials very cold.
Presented as published in 1891. 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
3991Calories
13 gProtein
1 gCarbs
445 gFat
Full nutrition (34 nutrients)
Calories3991 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat445 g
Saturated Fat36 g
Monounsaturated Fat331 g
Polyunsaturated Fat58 g
Omega-30.5 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E149 mg
Vitamin K31 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
Choline295 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 35. The excerpt below is the record exactly as published.
mayonnaise dressing. Mayonnaise Dressing, — Into a bowl set in an outer vessel of cold or iced water place the yolk of an egg. Be careful that no ves- tige of the white gets in. Begin whipping 138 FAMILY LUNOH^ FOB SUMMEB in salad oil drop by drop with a Dover egg- beater, beating for nearly a minute after each addition. After ten minutes, add two or three drops at a time, and when the dress- ing once begins to tliicken, the quantity can be increased even more. If too thick, add a little vinegar to thin it. A pint of oil can be used to every egg. When done, season with salt and white pepper. Just before serving, stir into it the whipped Avhite of an egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.