Mayonnaise Dressing

Name: Mayonnaise Dressing
Ingredients: the yolk of an egg; one cupful of oil; one and a half tablespoonfuls of vinegar or lemon juice; one half teaspoonful of salt; a dash of pepper

From Luncheons, 1902

Ensure all ingredients are cold before mixing.

Presented as published in 1902. 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

139Calories

9 gProtein

18 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein9 g

Carbohydrates18 g

Fiber6.4 g

Sugars0.9 g

Total Fat5.6 g

Saturated Fat1.9 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol186 mg

Sodium1243 mg

Potassium426 mg

Calcium141 mg

Iron3.3 mg

Magnesium50 mg

Phosphorus140 mg

Zinc1 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D1 mcg

Vitamin C8.9 mg

Vitamin A87 mcg

Vitamin E0.8 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate32 mcg

Choline151 mg

Caffeine0 mg

Water63 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 42. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING To the yolk of an egg add oil very slowly until the mix- ture becomes very thick, then add alternately vinegar and oil. Lastly add salt and pepper. The proportions are one cupful of oil to one yolk, one half teaspoonful of salt, a dash of pepper, and one and a half tablespoonfuls of vinegar or lemon juice

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