Italiandinner
Beef Olive
From Common-sense papers on cookery, 1880
This dish is also known as a beef olive.
Presented as published in 1880. 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
654Calories
53 gProtein
57 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein53 g
Carbohydrates57 g
Fiber1.9 g
Sugars0 g
Total Fat24 g
Saturated Fat8.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol135 mg
Sodium4779 mg
Potassium922 mg
Calcium155 mg
Iron6 mg
Magnesium73 mg
Phosphorus607 mg
Zinc12 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0.3 mg
Vitamin A9.7 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.2 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate40 mcg
Choline123 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 32. The excerpt below is the record exactly as published.
beef olive — which consisted of a steak rolled with veal stuffing, and some very thick brown gravy
Cook this with the app: pantry check, scaling, and the assistant.