Baked Olive Loaf
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 134. The excerpt below is the record exactly as published.
BAKED OLIVE LOAF— Mix 1 cup of DEL MONTE Canned Ripe Olives, chopped, 1 cup of boiled rice, 1 cup of crumbs, 1 cup of well seasoned white sauce, 1 egg and the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.