Modified Mayonnaise
From Canadian cook book, 1924
This dressing is not as strongly flavored with oil as Mayonnaise.
Presented as published in 1924. 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
4283Calories
15 gProtein
82 gCarbs
443 gFat
Full nutrition (34 nutrients)
Calories4283 kcal
Protein15 g
Carbohydrates82 g
Fiber5.2 g
Sugars7.2 g
Total Fat443 g
Saturated Fat35 g
Monounsaturated Fat330 g
Polyunsaturated Fat58 g
Omega-30.5 g
Cholesterol186 mg
Sodium11292 mg
Potassium533 mg
Calcium225 mg
Iron20 mg
Magnesium57 mg
Phosphorus214 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C95 mg
Vitamin A164 mcg
Vitamin E150 mg
Vitamin K34 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate190 mcg
Choline168 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 45. The excerpt below is the record exactly as published.
MODIFIED MAYONNAISE. 4 tb. flour. 13^ T. salt. T. mustard. \i T. paprika, f.g. cayenne. yi c. vinegar or lemon juice. 1 c. boiling water. 1 egg yolk. 2 c. salad oil
Cook this with the app: pantry check, scaling, and the assistant.