Mayonnaise Dressing
From True food values and their low costs, 1916
Should not be mixed with meat or fish until ready to serve.
Presented as published in 1916. 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
32Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein0.3 g
Carbohydrates6.6 g
Fiber0.3 g
Sugars5.1 g
Total Fat0.3 g
Saturated Fat67 g
Monounsaturated Fat301 g
Polyunsaturated Fat40 g
Omega-32.9 g
Cholesterol0 mg
Sodium61 mg
Potassium41 mg
Calcium7.1 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus9.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.6 mcg
Choline1.6 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 27. The excerpt below is the record exactly as published.
Mayonnaise Dressing 1 teaspoon mustard Yolks of 2 raw eggs 1 teaspoon Powdered 1 pint olive oil sugar ' 2 tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.