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Olive Sauce
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
477Calories
10 gProtein
33 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein9.8 g
Carbohydrates33 g
Fiber8.9 g
Sugars5 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat27 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol7.1 mg
Sodium2544 mg
Potassium350 mg
Calcium303 mg
Iron11 mg
Magnesium27 mg
Phosphorus85 mg
Zinc1 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A54 mcg
Vitamin E9.7 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate24 mcg
Choline44 mg
Caffeine0 mg
Water516 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 96. The excerpt below is the record exactly as published.
Olive Sauce. — Two dozen queen olives, one pint rich stock, the juice of one lemon, two tablespoons salad oil, one of flour
Cook this with the app: pantry check, scaling, and the assistant.