Mayonnaise Dressing (First Version)

Name: Mayonnaise Dressing (First Version)
Ingredients: Whites of two eggs, beaten to a stiff froth; two tablespoonfuls of cream or sweet milk; gradually two tablespoonfuls vinegar; very slowly two tablespoonfuls melted butter; light, teaspoonful salt; one of mustard

From Durham cook book ..., 1921

This dressing can be used for various salads.

Presented as published in 1921. 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

345Calories

13 gProtein

1 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories345 kcal

Protein13 g

Carbohydrates1 g

Fiber0.2 g

Sugars0.5 g

Total Fat32 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol430 mg

Sodium2538 mg

Potassium154 mg

Calcium69 mg

Iron1.9 mg

Magnesium15 mg

Phosphorus212 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A344 mcg

Vitamin E1.7 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline299 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 43. The excerpt below is the record exactly as published.

Whites of two eggs, beaten to a stiff froth. Into the yolks of two eggs well-beaten, stir light, teaspoonful salt and one of mustard. Add slowly two tablespoonfuls of cream or sweet milk; gradually two tablespoonfuls vinegar, and very slowly two tablespoonfuls melted butter

Cook this with the app: pantry check, scaling, and the assistant.