Mayonnaise Dressing

Name: Mayonnaise Dressing
Ingredients: Take the yolk of one egg; not more than a teaspoonful at a time of olive oil, until you have used half a tumblerful; half a wine glass of vinegar; a small half teaspoonful of mustard; an even teaspoonful salt; a dusting of Cayenne pepper, very small

From Six little cooks, 1910

This dressing can be made in larger quantities and kept in a cool place for weeks.

Presented as published in 1910. 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

93Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories93 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium2407 mg

Potassium72 mg

Calcium37 mg

Iron0.9 mg

Magnesium7.3 mg

Phosphorus104 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 21. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING. Take the yolk of one egg in a large bowl, and stir it with the right hand, pouring in with the left, not more than a teaspoonful at a time of olive oil, until you have used half a tumblerful; this will make a thick batter. SIX LITTLE OOOK8. Into the tumbler which contained the oil put half a wine glass of vinegar, a small half teaspoonful of mustard and an even teaspoonful salt; also a dusting of Cayenne pep- per, very sma

Cook this with the app: pantry check, scaling, and the assistant.