Mayonnaise Dressing (Alternative)
From Domestic science (Clark, Cornell home economics), 1911
Cover with an earthen dish and let it stand in a cool place until time of serving.
Presented as published in 1911. 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
24Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein0.2 g
Carbohydrates5 g
Fiber0.2 g
Sugars3.5 g
Total Fat0.1 g
Saturated Fat67 g
Monounsaturated Fat301 g
Polyunsaturated Fat40 g
Omega-32.8 g
Cholesterol0 mg
Sodium599 mg
Potassium35 mg
Calcium4.9 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.3 mcg
Choline1.6 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 108. The excerpt below is the record exactly as published.
2 tbsp. vinegar. School Recipe. \ tsp. salt, i tsp. pepper, J tbsp. vinegar, and 1 tbsp. oil. Method. Put ingredients together and stir until well mixed. Add to salad ingredients just before serving. Mayonnaise Dressing. 1 tsp. mustard, 1 tsp. salt, 1 tsp. sugar, spk. cayenne pepper, yolk of two eggs, 2^ tbsp. lemon juice, 2J tbsp. vinegar, 1^ c. ohve oil. Method. Mix the dry ingredients, add egg yolks; mix these well and then add ^ tsp. vinegar. Add the oil gradually, a drop at a time, and keep stirring. As the dressing thickens, add vinegar and lemon juice; this will thin the mixture. Then add oil and vinegar until all is used, stin-ing constantly. Do not add oil too fast, or the dressing will curdle. This may be SALADS 273 remedied by using a yolk of an egg, and adding to the mixture. Place mixing-bowl in a larger bowl con- taining cracked ice that has a little water added to it. Have the olive oil thoroughly cold. The dress- ing may be made with a silver fork, small wooden spoon, or a Dover egg-beater. The recipe for mayonnaise dressing found in " Cook- ing for Two " is excellent: 2 tbsp. lemon juice, 2 tbsp. vinegar, 1 tsp. powdered sugar, ^ tsp. mustard, if desired. A few grains of cayenne or paprika, ^ tsp. salt. The yolk of two raw eggs, 1 pt. olive oil
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