Parsley Mayonnaise Dressing a la Bernard

Name: Parsley Mayonnaise Dressing a la Bernard
Ingredients: one cup of thick mayonnaise dressing; one cup of sour cream whipped; two tablespoons of finely chopped parsley; season it with cayenne pepper to taste; and salt to taste

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

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

2118Calories

8 gProtein

14 gCarbs

229 gFat

Full nutrition (33 nutrients)

Calories2118 kcal

Protein7.5 g

Carbohydrates14 g

Fiber0.3 g

Sugars0.8 g

Total Fat229 g

Saturated Fat51 g

Monounsaturated Fat52 g

Polyunsaturated Fat109 g

Cholesterol125 mg

Sodium1290 mg

Potassium447 mg

Calcium282 mg

Iron1.1 mg

Magnesium31 mg

Phosphorus306 mg

Zinc1.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A37 mcg

Vitamin E28 mg

Vitamin K208 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate13 mcg

Choline2.8 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 68. The excerpt below is the record exactly as published.

Parsley Mayonnaise Dressing a la Bernard Mayonnaise de Persillade a la Bernard Put one cup of thick mayonnaise dressing in an enamel bowl on ice [see Mayonnaise Dressing]; add to it gently one cup of sour cream whipped; season it with cayenne pepper and' salt to taste; add to it two tablespoons of finely chopped parsley

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