Mayonnaise Dressing
From The Central cook book, 1924
A basic mayonnaise recipe.
Presented as published in 1924. 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
87Calories
7 gProtein
3 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein6.6 g
Carbohydrates2.8 g
Fiber0.3 g
Sugars1.1 g
Total Fat5 g
Saturated Fat35 g
Monounsaturated Fat153 g
Polyunsaturated Fat21 g
Omega-31.5 g
Cholesterol186 mg
Sodium2465 mg
Potassium110 mg
Calcium37 mg
Iron1 mg
Magnesium11 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C12 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline149 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 17. The excerpt below is the record exactly as published.
Mayonnaise Dressing 1 teaspoon mustard. 1 egg (yolk). 1 teaspoon salt. 2 tablespoons lemon juice. 1 teaspoon powdered sugar. 2 tablespoons vinegar. A few grains cayenne. 11% cups olive oil.
Cook this with the app: pantry check, scaling, and the assistant.