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Olive Brown Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
This sauce is suitable for broiled steak, roast duck, or any entrée of poultry or game where olives may be used.
Presented as published in 1887. 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
769Calories
8 gProtein
75 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories769 kcal
Protein8.3 g
Carbohydrates75 g
Fiber14 g
Sugars0 g
Total Fat53 g
Saturated Fat15 g
Monounsaturated Fat30 g
Polyunsaturated Fat6.2 g
Cholesterol54 mg
Sodium2444 mg
Potassium798 mg
Calcium342 mg
Iron21 mg
Magnesium47 mg
Phosphorus99 mg
Zinc1.4 mg
Copper1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A113 mcg
Vitamin E5 mg
Vitamin K4.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate31 mcg
Choline31 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 242. The excerpt below is the record exactly as published.
Olive Brown Sauce. Stone two dozen olives. Cook them for half an hour in water or stock enough to cover them. Drain them ; put them into a stew-pan, with a pint of Spanish or brown sauce
Cook this with the app: pantry check, scaling, and the assistant.