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Olio of Meat
From Consult me, 1902
Serves 6
Cold fowl or goose can be added for improvement.
Presented as published in 1902. 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
86Calories
4 gProtein
10 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein3.5 g
Carbohydrates9.9 g
Fiber1.6 g
Sugars4.3 g
Total Fat3.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Cholesterol9.1 mg
Sodium140 mg
Potassium235 mg
Calcium26 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C7.4 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline14 mg
Caffeine0 mg
Water127 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 349. The excerpt below is the record exactly as published.
OLIO OF MEAT.— Take ham, and any cold meat on hand, with a little lard ; add broth, 3 or 4 onions, carrots, celery, and a green cabbage
Cook this with the app: pantry check, scaling, and the assistant.