Meat Olives
From The Fredericksburg home kitchen cook book, 1921
The meat must be tender and the gravy rich and brown.
Presented as published in 1921. 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
336Calories
11 gProtein
53 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein11 g
Carbohydrates53 g
Fiber5 g
Sugars9.8 g
Total Fat8.9 g
Saturated Fat2.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol11 mg
Sodium521 mg
Potassium357 mg
Calcium134 mg
Iron3 mg
Magnesium40 mg
Phosphorus159 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C11 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate86 mcg
Choline25 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 9. The excerpt below is the record exactly as published.
Meat Olives. Flank steaks; bacon (sliced); onion, chopped; % cup toasted bread crumbs; salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.