Mayonnaise Dressing
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Stir quickly for a smoother texture.
Presented as published in 1924. 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
195Calories
14 gProtein
12 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein14 g
Carbohydrates12 g
Fiber3.6 g
Sugars3.6 g
Total Fat11 g
Saturated Fat18 g
Monounsaturated Fat140 g
Polyunsaturated Fat57 g
Omega-316 g
Cholesterol376 mg
Sodium2538 mg
Potassium337 mg
Calcium95 mg
Iron2.6 mg
Magnesium27 mg
Phosphorus231 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C55 mg
Vitamin A218 mcg
Vitamin E40 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate61 mcg
Choline301 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 66. The excerpt below is the record exactly as published.
mayonnaise dressing in the center of this is a complete salad. Cold Sauces The following cold sauces are used for salads, appetizers, meats, fish, and egg dishes. Mayonnaise Dressing Assaisonnement de Mayonnaise Put two yolks of eggs in an enamel bowl on cracked ice. Add a teaspoon of salt, a teaspoon of mustard, cayenne pepper, and a teaspoonful of whipped cream. Put to one cup of Mazola oil the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.