Quick Mayonnaise Dressing
From The Raleigh cook book, 1907
This can be made in five minutes.
Presented as published in 1907. 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
6 gProtein
0 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat59 g
Saturated Fat5.7 g
Monounsaturated Fat43 g
Polyunsaturated Fat7.9 g
Omega-30.1 g
Cholesterol186 mg
Sodium1239 mg
Potassium75 mg
Calcium30 mg
Iron1 mg
Magnesium6.6 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E19 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 14. The excerpt below is the record exactly as published.
Quick Mayonnaise Dressing.—Yolk of 1 egg; 4 tablespoons of salad oil; % teaspoon of salt; 1 tablespoon of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.