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Olive Sandwiches
From How we cook in Tennessee .., 1906
Serves 1
Stuffed olives are very appetizing served in this way.
Presented as published in 1906. 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
336Calories
9 gProtein
45 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories336 kcal
Protein9.3 g
Carbohydrates45 g
Fiber6.6 g
Sugars6.2 g
Total Fat15 g
Saturated Fat2.2 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium1642 mg
Potassium147 mg
Calcium241 mg
Iron7.5 mg
Magnesium41 mg
Phosphorus117 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A26 mcg
Vitamin E2.6 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate52 mcg
Choline23 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 43. The excerpt below is the record exactly as published.
Olive Sandwiches — Is a unique way of serving olives at teas and receptions. Cut the flesh from the stones of half a dozen queen olives; chop it fine, add to it a scant tablespoonful of salad dressing. Mix and spread on thin slices of buttered bread
Cook this with the app: pantry check, scaling, and the assistant.