Mayonnaise Dressing
From The galley guide, 1923
Best left to professionals.
Presented as published in 1923. 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
2016Calories
7 gProtein
4 gCarbs
223 gFat
Full nutrition (34 nutrients)
Calories2016 kcal
Protein6.7 g
Carbohydrates3.7 g
Fiber0.7 g
Sugars2.1 g
Total Fat223 g
Saturated Fat18 g
Monounsaturated Fat166 g
Polyunsaturated Fat29 g
Omega-30.3 g
Cholesterol186 mg
Sodium2465 mg
Potassium120 mg
Calcium38 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A108 mcg
Vitamin E75 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline149 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 32. The excerpt below is the record exactly as published.
Mayonnaise Dressing. This dressing may be purchased in jars. It is trick stuff to make and should only be attempted by pro¬ fessionals with high batting averages. Like home brew, the temperature must be exactly right in the making. As the writer is incapable of making a Mayonnaise dressing come out right, he will quote the recipe from “Better Meals for Less Money,” written by a lady who has been more successful. Then the reader can while away long afternoons by crawling into the icebox and experimenting with mixing mayonnaise. When he emerges it is etiquette for the rest of the crew to bind and gag him before any damage is done. Yolk of i egg I teaspoon salt y2 teaspoon powdered sugar i teaspoon mustard y2 teaspoon paprika 1 cup salad oil 2 tablespoons vinegar i tablespoon lemon juice
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