Mayonnaise Dressing

Name: Mayonnaise Dressing
Ingredients: Yolk of 2 eggs; 1 teaspoon water; 14 teaspoon salt; 14 teaspoon mustard; dash of paprika Cayenne pepper; % pint Wesson Oil; juice lemon or vinegar to thin

From The Raleigh cook book, 1907

Presented as published in 1907. 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

144Calories

13 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein13 g

Carbohydrates0.8 g

Fiber0.1 g

Sugars0.4 g

Total Fat9.6 g

Saturated Fat18 g

Monounsaturated Fat140 g

Polyunsaturated Fat57 g

Omega-316 g

Cholesterol372 mg

Sodium740 mg

Potassium140 mg

Calcium57 mg

Iron1.8 mg

Magnesium13 mg

Phosphorus199 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E39 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water82 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 49. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING; Yolk of 2 eggs, 1 teaspoon water, 14 teaspoon salt, 14 teaspoon mustard, dash of paprika Cayenne pepper, % pint Wesson Oil, and juice lemon or yinegar to thin

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