Mayonnaise Dressing
From Luncheons, breakfasts, simple dinners and carving, 1905
Can use yolks of hard-boiled eggs instead of raw.
Presented as published in 1905. 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
7Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7 kcal
Protein0.1 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat34 g
Monounsaturated Fat151 g
Polyunsaturated Fat20 g
Omega-31.4 g
Cholesterol0 mg
Sodium30 mg
Potassium4.7 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 26. The excerpt below is the record exactly as published.
Mayonnaise Dressing — Put the yolks of three eggs in a soup plate. Have olive oil cold, beat in drop at a. time with a silver fork. When nearly a cup of oil has been used or beaten in add a little salt, a little red pepper and one-half teaspoon of mustard, twO' table- spoons of vinegar. Beat well and add a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.