vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing
From Buckeye cookery, 1892
Serves 6
Can add anchovy or lemon juice; keeps well if bottled.
Presented as published in 1892. 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
13Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat5.8 g
Monounsaturated Fat25 g
Polyunsaturated Fat3.4 g
Omega-30.2 g
Cholesterol31 mg
Sodium1629 mg
Potassium12 mg
Calcium5.9 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.9 mcg
Choline25 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 166. The excerpt below is the record exactly as published.
MAYonnAISE DRESSING. Beat a raw egg (some use the yolks only) with a salt-spoon of salt (using a wooden-spoon) until itis thoroughly smooth, add a teaspoon _ ie a « Ae E ; uh ee ETE Aas, Cr the 994 3 SALADS. mixed mustard made rather thicker than usual; when quite smooth add by degrees (a few drops only at a time) a half-pint of olive-oil, taking care to blend each portion of it with the egg before adding more. This ought to be as smooth as honey, and thick enough so that a spoon will stand up in it; dilute with vinegar
Cook this with the app: pantry check, scaling, and the assistant.