Mayonnaise Dressing No. 2
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Keeps for six months if well made.
Presented as published in 1895. 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
11157Calories
30 gProtein
39 gCarbs
1223 gFat
Full nutrition (34 nutrients)
Calories11157 kcal
Protein30 g
Carbohydrates39 g
Fiber0.5 g
Sugars0.6 g
Total Fat1223 g
Saturated Fat263 g
Monounsaturated Fat732 g
Polyunsaturated Fat114 g
Omega-30.9 g
Cholesterol1699 mg
Sodium5014 mg
Potassium1002 mg
Calcium678 mg
Iron2.1 mg
Magnesium66 mg
Phosphorus816 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A260 mcg
Vitamin E299 mg
Vitamin K85 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate100 mcg
Choline559 mg
Caffeine0 mg
Water702 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 38. The excerpt below is the record exactly as published.
Mayonnaise Dressing No. 2. (In bottle) Yolks of 4 raw eggs 2 even teaspoons salt I quart bottle salad oil 2 even teaspoons mustard 8 tablespoons vinegar i quart cream
Cook this with the app: pantry check, scaling, and the assistant.