FoodNet

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

625Calories
44 gProtein
10 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein44 g
Carbohydrates10 g
Fiber5.6 g
Sugars3 g
Total Fat43 g
Saturated Fat66 g
Monounsaturated Fat242 g
Polyunsaturated Fat37 g
Omega-32.8 g
Cholesterol1146 mg
Sodium1865 mg
Potassium639 mg
Calcium273 mg
Iron7.3 mg
Magnesium101 mg
Phosphorus755 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C0.5 mg
Vitamin A485 mcg
Vitamin E3.6 mg
Vitamin K3.6 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1 mg
Folate150 mcg
Choline882 mg
Caffeine0 mg
Water439 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 40. The excerpt below is the record exactly as published.

Mayonnaise Dressing. Work together the yelks of 6 eggs and J^ teacup of mustard ; add slowly i^^ teacups of olive oil, mixing well. Stir in enough salt to thicken it, and then add 6 tablespoons of vinegar. Just before using add 2 tablespoons of cream

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