vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise Dressing No. 1
From Mrs. Maclurcan's cookery book, 1899
Serves 1
It is always as well to make a few hours before using.
Presented as published in 1899. 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
318Calories
22 gProtein
21 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein22 g
Carbohydrates21 g
Fiber3 g
Sugars14 g
Total Fat16 g
Saturated Fat5.8 g
Monounsaturated Fat6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol565 mg
Sodium246 mg
Potassium465 mg
Calcium180 mg
Iron3.6 mg
Magnesium34 mg
Phosphorus368 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C61 mg
Vitamin A282 mcg
Vitamin E1.8 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate92 mcg
Choline463 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 60. The excerpt below is the record exactly as published.
AYONNAISE DEESSING. No. 1. Yolks of 2 eggs 4 tablespoonf uls of oil White of 1 egg 4 tablespoonfuls tarragon Teaspoonful raw mustard vinegar 1 tablespoonf ul condensed milk, Juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.