Olive Ragout
From Most for your money cookbook, 1938
A savory dish perfect for appetizers.
Presented as published in 1938. 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
691Calories
7 gProtein
54 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein7.3 g
Carbohydrates54 g
Fiber12 g
Sugars11 g
Total Fat40 g
Saturated Fat7.5 g
Monounsaturated Fat38 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol0.3 mg
Sodium4099 mg
Potassium472 mg
Calcium210 mg
Iron2.8 mg
Magnesium61 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A50 mcg
Vitamin E9.7 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate67 mcg
Choline50 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 30. The excerpt below is the record exactly as published.
OLIVE RAGOUT l}4 CUPS GREEN OLIVES 1 TABLESPOONS OLIVE OIL I SMALL ONION, CHOPPED ^ CUP MADEIRA OR RAISIN WINE }4 GARLIC CLOVE, MINCED I TEASPOON MINCED PARSLEY TOAST Pit the olives. Slowly fry onion and garlic in oil, without letting them brown. Add olives and Madeira, cover closely and simmer. Add parsley and serve on toast
Cook this with the app: pantry check, scaling, and the assistant.