vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing
From How we cook in Tennessee .., 1906
Serves 6
Set aside to cool.
Presented as published in 1906. 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
288Calories
5 gProtein
3 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein5.1 g
Carbohydrates2.9 g
Fiber0.1 g
Sugars1.6 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol193 mg
Sodium250 mg
Potassium83 mg
Calcium44 mg
Iron0.6 mg
Magnesium8.2 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A176 mcg
Vitamin E0.8 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline102 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 52. The excerpt below is the record exactly as published.
Mayonnaise Dressing. — Yolks of four eggs, half teacup of melted butter, one teaspoon of dry mustard, half teaspoon of salt, mix salt and mustard in a half cup of vinegar, three- quarters of cup of cream, two teaspoons of sugar
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