Creamed Ripe Olives

Name: Creamed Ripe Olives
Ingredients: 1 tablespoon minced onion; 1 cup ripe olives, chopped; 2 tablespoons olive oil; 1 teaspoon Worcestershire; 2 tablespoons flour; 1¼ cups milk; ½ teaspoon salt; ½ teaspoon pepper; Will cover 4 slices

From Most for your money cookbook, 1938

A rich and flavorful appetizer.

Presented as published in 1938. 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

755Calories

24 gProtein

102 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories755 kcal

Protein24 g

Carbohydrates102 g

Fiber6.1 g

Sugars23 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat32 g

Polyunsaturated Fat6.2 g

Omega-30.2 g

Cholesterol38 mg

Sodium2984 mg

Potassium717 mg

Calcium652 mg

Iron14 mg

Magnesium81 mg

Phosphorus460 mg

Zinc2.5 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D2.9 mcg

Vitamin C2.6 mg

Vitamin A121 mcg

Vitamin E2.7 mg

Vitamin K7.9 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.2 mg

Folate152 mcg

Choline88 mg

Caffeine0 mg

Water426 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 30. The excerpt below is the record exactly as published.

CREAMED RIPE OLIVES 1 TABLESPOON MINCED ONION I CUP RIPE OLIVES, CHOPPED 2 TABLESPOONS OLIVE OIL I TEASPOON WORCESTERSHIRE 2 TABLESPOONS FLOUR ^ TEASPOON SALT l}4 CUPS MILK yi TEASPOON PEPPER TOAST Saute onion in olive oil. Add flour and season, then add milk. Stir and simmer until sauce thickens; add olives, heat well; then add Worcestershire and seasonings; serve on toast. Will cover 4 slices

Cook this with the app: pantry check, scaling, and the assistant.