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Olive, Pimento and Cheese Filling
From Lessons in cooking through preparation of meals, 1912
Serves 1
Pimentoes should be bought in small cans. Cover unused pimentoes with oil and keep cool.
Presented as published in 1912. 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
544Calories
11 gProtein
23 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein11 g
Carbohydrates23 g
Fiber5.7 g
Sugars4.7 g
Total Fat49 g
Saturated Fat17 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol63 mg
Sodium2270 mg
Potassium269 mg
Calcium341 mg
Iron18 mg
Magnesium24 mg
Phosphorus138 mg
Zinc1.4 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A350 mcg
Vitamin E5.3 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline32 mg
Caffeine0 mg
Water339 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 136. The excerpt below is the record exactly as published.
Olive, Pimento and Cheese Filling Cut the meat from i pint of olives and chop fine. Add 3 pimentoes, finely shredded, and i package Neufchatel cheese
Cook this with the app: pantry check, scaling, and the assistant.