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Mayonnaise Dressing
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 8
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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.2 kcal
Protein0.1 g
Carbohydrates0.9 g
Fiber0.1 g
Sugars0.6 g
Total Fat0 g
Saturated Fat6.3 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.7 g
Omega-30.3 g
Cholesterol0 mg
Sodium299 mg
Potassium6.8 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.2 mg
Caffeine0 mg
Water7.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 67. The excerpt below is the record exactly as published.
MAYONNAISE DRESSING. 1 t. salt 2 T. lemon juice 1 t. mustard. 2 T. vinegar 1 t. confectioner's sugar 2 eggs 14 t. paprika
Cook this with the app: pantry check, scaling, and the assistant.