Nut and Ripe Olive Soup
From Healthful cookery, 1904
To prepare olives for soup, cut them open carefully on one side, lengthwise, and remove the stone.
Presented as published in 1904. 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
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.
Nut and Ripe Olive Soup. — x/\ pound Nut Soup Stock, 6*4 cups water, 2 to 2*4 dozen ripe olives, 4 to 5 teaspoonfuls arrowroot, or 2 table- spoonfuls corn-starch, 2 to 2 *4 teaspoonfuls salt.
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