Mayonnaise Dressing No. 2

Name: Mayonnaise Dressing No. 2
Ingredients: two cups vinegar; the yolks of six eggs; one tablespoon sugar; one teaspoon of salt; one teaspoon of mustard; one teaspoon of pepper

From The Pennsylvania German cook book, 1902

When ready to use, add one cup of cream.

Presented as published in 1902. 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

573Calories

38 gProtein

17 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories573 kcal

Protein38 g

Carbohydrates17 g

Fiber0.8 g

Sugars14 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium2829 mg

Potassium463 mg

Calcium212 mg

Iron5.7 mg

Magnesium47 mg

Phosphorus623 mg

Zinc4 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A481 mcg

Vitamin E3.2 mg

Vitamin K4.8 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.3 mg

Folate142 mcg

Choline882 mg

Caffeine0 mg

Water686 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 37. The excerpt below is the record exactly as published.

mayonnaise dressing on top. Put parsley and lobster claws around the edges, and capers and ponndeil coral over the dressing. CHICKEN SALAD. Cut chicken in small hits, and mix with French dressing a little celery cut fine. Then serve on lettuce leaves, and cover with mayonnaise dressing. NASTURTIUM SALAD. Take tender buds, leaves, seed pods and stems, a few hard boiled eggs, a few stems of celery, chop each seperately, and arrange in a glass dish, cover with may¬ onnaise dre.ssing. Garnish with leaves and flowers. BANANA SALAD. Cut bananas into dice and cover with French dressing. MAYONNAISE DRESSING. One cup sour cream, two tablc^piKHis sugar, tw<* tablesp(M»ns (scant) mustard, one-half cup vinegar, three eggs beaten very light and stirred into cream, with the other ingredients cook until thick as cold honey, while still on the stove add butter the size of a walnut, salt ami cay¬ enne to taste, co(d before using. MAYONNAISE DRESSING. Two cups vinegar, the yolks of six eggs, one tablespoon sugar, one teaspoon of ea

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