Mayonnaise Dressing
From The Federation cook book, 1910
Presented as published in 1910. 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
78Calories
6 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein6.4 g
Carbohydrates1.6 g
Fiber0.1 g
Sugars0.6 g
Total Fat4.8 g
Saturated Fat35 g
Monounsaturated Fat152 g
Polyunsaturated Fat21 g
Omega-31.4 g
Cholesterol186 mg
Sodium655 mg
Potassium92 mg
Calcium31 mg
Iron1 mg
Magnesium7.6 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A87 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline148 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 14. The excerpt below is the record exactly as published.
Mayonnaise Dressing 1 eighth teaspoon paprika 1 cup olive oil 1 fourth teaspoon salt 1 tablespoon lemon juice Yolk of 1 egg 1 tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.