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Baskets of Olives
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
178Calories
16 gProtein
1 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein16 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.1 g
Cholesterol222 mg
Sodium187 mg
Potassium167 mg
Calcium30 mg
Iron1 mg
Magnesium15 mg
Phosphorus163 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0.7 mg
Vitamin A92 mcg
Vitamin E0.7 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate25 mcg
Choline178 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 148. The excerpt below is the record exactly as published.
Baskets of Olives First have hard-boiled eggs from the end of which you chip a piece so that the egg wiU stand. Halve the eggs. Next pound to a paste in a mortar the flesh of olives, a quarter as much ham and chicken, butter to help the paste, and the yolks of the whites you purpose to use as baskets, SANDWICHESy EGO AND CHEE8E DI8HE8 267 Having well mixed these, stand the whites in a dish, fili up their hoUows with the mixture, heaping it high and rounding it over mountain f orm with a spoon, drop over the baskets any piquant sauce you like, and serve. In the mixture allow about three olives to two eggs
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