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Mayonnaise Dressing No. 2

Name: Mayonnaise Dressing No. 2
Yield: 8 servings
Ingredients: Olive oil, iy2 cups; Vinegar, y^ cup; Made mustard, 1 teaspoon; Egg, 1 (yolk); Salt, 1 teaspoon

From Around-the-world cook book, 1913

Serves 8

If the dressing is to be kept for any length of time omit the salt until just before putting over the salad.

Presented as published in 1913. 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

13Calories

1 gProtein

0 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories13 kcal

Protein0.8 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0.6 g

Saturated Fat6.5 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.8 g

Omega-30.3 g

Cholesterol23 mg

Sodium301 mg

Potassium9.1 mg

Calcium5 mg

Iron0.1 mg

Magnesium1 mg

Phosphorus13 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A10 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.9 mcg

Choline18 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 55. The excerpt below is the record exactly as published.

AYONNAISE DRESSING, NO. 2 Olive oil, iy2 cups, Vinegar, y^ cup. Made mustard, 1 teaspoon. Egg, 1 (yolk), Salt, 1 teaspoon

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