Mayonnaise Dressing
From Foods and household management, 1914
All ingredients and utensils must be cold.
Presented as published in 1914. 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
169Calories
13 gProtein
6 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein13 g
Carbohydrates5.9 g
Fiber0.3 g
Sugars3.9 g
Total Fat9.8 g
Saturated Fat53 g
Monounsaturated Fat230 g
Polyunsaturated Fat32 g
Omega-32.2 g
Cholesterol372 mg
Sodium2536 mg
Potassium179 mg
Calcium65 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus208 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate54 mcg
Choline296 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 173. The excerpt below is the record exactly as published.
Salt i teaspoonful Pepper J teaspoonful Vinegar 2 tablespoonfuls Olive oil 4 tablespoonfuls Method. Mix the salt, i)epper, and vinegar and stir in the olive oil slowly. A few drops of onion juice may be added. 2. Mayonnaise dressing. Ingredients. Mustard 1 teaspoonful Salt 1 teaspoonfTil Powdered sugar 1 teaspoonful A few grains of cayenne Eggs Yolks of 2 Lemon juice 2 tablespoonfuls Vinegar 2 tablespoonfuls
Cook this with the app: pantry check, scaling, and the assistant.