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Olive Sandwich
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
502Calories
10 gProtein
50 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein10 g
Carbohydrates50 g
Fiber7.4 g
Sugars3.9 g
Total Fat32 g
Saturated Fat6.7 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium2532 mg
Potassium159 mg
Calcium339 mg
Iron19 mg
Magnesium49 mg
Phosphorus122 mg
Zinc1.5 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A46 mcg
Vitamin E4.7 mg
Vitamin K9.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate54 mcg
Choline41 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 74. The excerpt below is the record exactly as published.
Olive Sandwich. Have 1 pint of olives after removing the pit, add 1-3 quantity of capers and chop fine. Mix with mayonnaise dressing, and spread on rounds or triangles of buttered bread
Cook this with the app: pantry check, scaling, and the assistant.