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Olive Sandwiches

Name: Olive Sandwiches
Yield: 1 servings
Ingredients: equal parts of olives and onions; a few drops of olive oil; a little pepper; thin slices of buttered bread

From The Hotel St. Francis cook book, 1919

Serves 1

Presented as published in 1919. 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

227Calories

9 gProtein

42 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories227 kcal

Protein9 g

Carbohydrates42 g

Fiber5.4 g

Sugars8.2 g

Total Fat2.7 g

Saturated Fat4.5 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.4 g

Omega-30.3 g

Cholesterol0 mg

Sodium733 mg

Potassium296 mg

Calcium123 mg

Iron2.9 mg

Magnesium44 mg

Phosphorus141 mg

Zinc1 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C4 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K3.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate71 mcg

Choline20 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 79. The excerpt below is the record exactly as published.

Olive sandwiches. Chop equal parts of olives and onions together, add a few drops of olive oil and a little pepper, but no salt, as the olives have enough. Spread on thin slices of buttered bread

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