Mediterraneanvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Olive Sauce
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
122Calories
1 gProtein
8 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein1.5 g
Carbohydrates8.5 g
Fiber3.8 g
Sugars0 g
Total Fat10 g
Saturated Fat1.4 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1109 mg
Potassium14 mg
Calcium142 mg
Iron5 mg
Magnesium6 mg
Phosphorus4.5 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A26 mcg
Vitamin E2.5 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline10 mg
Caffeine0 mg
Water127 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 81. The excerpt below is the record exactly as published.
OLIVE SAUCE Add to "Brown Sauce," on page 142, three-quarters of a cup of pickled olives
Cook this with the app: pantry check, scaling, and the assistant.