Mayonnaise Dressing for Pressed Chicken

Name: Mayonnaise Dressing for Pressed Chicken
Ingredients: 3 eggs well beaten; 1/2 cup of sugar; 1/2 teaspoonful salt; a pinch of Cayenne pepper; 1/2 teaspoonful black pepper; 1/2 teaspoonful mustard; 1 tablespoonful olive oil; 1 tablespoonful butter; 1 cup of vinegar

From The Fredericksburg home kitchen cook book, 1921

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

649Calories

19 gProtein

102 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories649 kcal

Protein19 g

Carbohydrates102 g

Fiber0.4 g

Sugars101 g

Total Fat26 g

Saturated Fat6.8 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol589 mg

Sodium1417 mg

Potassium236 mg

Calcium109 mg

Iron2.9 mg

Magnesium24 mg

Phosphorus314 mg

Zinc2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K2.4 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water346 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 7. The excerpt below is the record exactly as published.

MAYONNAISE DRESSING FOR PRESSED CHICKEN. 3 eggs well beaten; y2 cup of sugar; y2 teaspoon- ful salt; a pinch of Cayenne pepper; y2 teaspoonful black pepper; y2 teaspoonful mustard; 1 tablespoonful olive oil; 1 tablespoonful butter; 1 cup of vinegar

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