vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing (Assaisonnement a la Mayonnaise)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with different kinds of salads and cold dishes.
Presented as published in 1918. 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
271Calories
1 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories271 kcal
Protein1.4 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat30 g
Saturated Fat3 g
Monounsaturated Fat22 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol93 mg
Sodium4.2 mg
Potassium11 mg
Calcium12 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E9.5 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline70 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 464. The excerpt below is the record exactly as published.
Mayonnaise Dressing (Assaisonnement a la Mayonnaise ) Put yolks of two eggs in a bowl; add pepper, salt, a small pinch of mustard, and a teaspoon whipped cream. Put the juice of a half lemon in a cup and fill the cup with salad oil. Add gradually to the egg (stirring all the time); when too thick, add some cream
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