Mayonnaise Dressing
From The Southern cook book of fine old recipes, 1935
If a greater quantity of mayonnaise is desired, continue to add oil, lemon and vinegar until the original quantity is almost doubled.
Presented as published in 1935. 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
60Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories60 kcal
Protein2.9 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat5 g
Saturated Fat17 g
Monounsaturated Fat75 g
Polyunsaturated Fat9.9 g
Omega-30.7 g
Cholesterol0 mg
Sodium1197 mg
Potassium4.5 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 21. The excerpt below is the record exactly as published.
Mayonnaise Dressing 2 hard cooked yolks of egg 1 raw yolk of egg */2 teaspoon mustard % teaspoon salt (scant) */2 tablespoon vinegar (large) juice of y>2 lemon y% cup olive oil paprika
Cook this with the app: pantry check, scaling, and the assistant.