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Olive Sauce
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
571Calories
27 gProtein
17 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein27 g
Carbohydrates17 g
Fiber6.1 g
Sugars0 g
Total Fat44 g
Saturated Fat0.9 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium3088 mg
Potassium839 mg
Calcium136 mg
Iron5.3 mg
Magnesium56 mg
Phosphorus290 mg
Zinc3.1 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A17 mcg
Vitamin E1.7 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6 mg
Folate89 mcg
Choline6.6 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 48. The excerpt below is the record exactly as published.
Olive Sauce To Brown Sauce add one teaspoon chopped onion and one half cup stoned, chopped, and boiled olives
Cook this with the app: pantry check, scaling, and the assistant.