Beef Olives
From The "Queen" cookery books: Entrees, 1901
Any meat can be used with variations in stuffing and sauce.
Presented as published in 1901. 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
638Calories
47 gProtein
17 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein47 g
Carbohydrates17 g
Fiber4.3 g
Sugars9.4 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol161 mg
Sodium184 mg
Potassium1305 mg
Calcium80 mg
Iron5 mg
Magnesium65 mg
Phosphorus526 mg
Zinc11 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C24 mg
Vitamin A475 mcg
Vitamin E1.6 mg
Vitamin K11 mcg
Vitamin B61.4 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate78 mcg
Choline178 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 55. The excerpt below is the record exactly as published.
Beef Olives. — For these cut slices of beef ^in. thick by 1 \ in. to 2 in. wide, and from 3in. to 3^ in. long ; spread each of these neatly on one side with a nice veal stuffing, to which you have added either a boned and minced anchovy, or a few drops of essence of anchovy, then roll it up tightly, and tie it into shape with a piece of thread at both ends (this must, of course, be removed before serving). Now place an ounce or so of clarified dripping in a stew- pan, and lay in this loz. or 2oz. each of thinly sliced onions, carrot, turnip, and, if at hand, mushrooms
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