Oliva y Queso (Olives and Cheese)

Name: Oliva y Queso (Olives and Cheese)
Yield: 1 servings
Ingredients: twelve green olives; half an ounce of cream; half an ounce of grated cheese; two salt-spoonfuls of salt; one saltspoonful paprika; half a teaspoonful chopped parsley; the same of chervil; one teaspoonful anchovy essence

From Banquets of the nations, 1911

Serves 1

Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 238. The excerpt below is the record exactly as published.

Oliva y Queso (Olives and Cheese) Sopa de Cebollas (Onion Soup) Salmonete (Red Mullets) Tortillas con Papas (Potato Omelet) Paella Conijo Estofado (Stewed and Baked Meats) (Rabbit Stew) Alondras Cocidas en Marmita (Braised Larks) Gazpacho (Bread Salad) Cabellos de Angel Tartinas (Angel's Hair) (Tartlets) Fruta (Fruit) 598 SPAIN (South) Oliva y Queso. (Olives and Cheese.) Stone carefully twelve green olives. Place in a bowl half an ounce each of cream and grated cheese, two salt- spoonfuls of salt, one saltspoonful paprica, half a tea- spoonful chopped parsley, the same of chervil, and one teaspoonful anchovy essence

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