Olive Sauce

Name: Olive Sauce
Ingredients: One pint Spanish or brown sauce; one-quarter teaspoontul of Bovril; one-half pint of boiling water; one dozen olives; one tablespoonful of lemon juice

From The Common sense recipe book, 1898

This sauce is appropriate for beefsteak, roast duck, entrees of poultry and game.

Presented as published in 1898. 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

1023Calories

16 gProtein

153 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1023 kcal

Protein16 g

Carbohydrates153 g

Fiber21 g

Sugars0.8 g

Total Fat43 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat9 g

Omega-30 g

Cholesterol109 mg

Sodium1335 mg

Potassium1633 mg

Calcium309 mg

Iron21 mg

Magnesium87 mg

Phosphorus218 mg

Zinc1.8 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A123 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate129 mcg

Choline8.3 mg

Caffeine0 mg

Water508 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 31. The excerpt below is the record exactly as published.

One pint Spanish or brown sauce, one-quarter teaspoontul of Bovril, one-half pint of boiling water, one dozen olives, one tablespoonful of lemon juice

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