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Olive Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for eight or nine persons.
Presented as published in 1892. 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
689Calories
17 gProtein
102 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein17 g
Carbohydrates102 g
Fiber7.5 g
Sugars2.5 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.4 g
Cholesterol4.3 mg
Sodium7806 mg
Potassium524 mg
Calcium316 mg
Iron10 mg
Magnesium61 mg
Phosphorus312 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A32 mcg
Vitamin E2 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.5 mg
Folate56 mcg
Choline17 mg
Caffeine0 mg
Water187 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1008. The excerpt below is the record exactly as published.
Olive Sauce, for Ducks, Fowls, Beef- steaks, &C. — Take four ounces of fine olives. Remove the stones by cutting the fruit round and round in ribbons, in the same way that apples are pared. By this means they will be the same shape when done that they were at first. Throw them into boiling water for three or four minutes, then drain them, and put them into cold water to soak until the salt taste is extracted. Drain them, and simmer them gently in three-quarters of a pint of good brown gravy. Serve very hot. A cut lemon
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