vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mayonnaise for Salad
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
555Calories
3 gProtein
6 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein3.2 g
Carbohydrates6.2 g
Fiber2.7 g
Sugars0.6 g
Total Fat59 g
Saturated Fat4.3 g
Monounsaturated Fat41 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium585 mg
Potassium129 mg
Calcium20 mg
Iron1 mg
Magnesium13 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A130 mcg
Vitamin E21 mg
Vitamin K8.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7 mcg
Choline3.3 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 209. The excerpt below is the record exactly as published.
MAYONNAISE FOB SALAD. Make a mayonnaise salad-dressing as follows : Put into a bowl the yolk of one raw egg, one level teaspoonful of salt, half a saltspoonful of white pepper, a dust of cayenne-pepper, and a teaspoonful of vinegar ; quickly mix these ingredients to a smooth cream, then stir into them salad-oil
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