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Olive Sauce
From The bride's cook book, 1915
Serves 2
Presented as published in 1915. 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
491Calories
16 gProtein
23 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein16 g
Carbohydrates23 g
Fiber9.3 g
Sugars0.1 g
Total Fat39 g
Saturated Fat2.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium3425 mg
Potassium446 mg
Calcium303 mg
Iron11 mg
Magnesium38 mg
Phosphorus153 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A51 mcg
Vitamin E5 mg
Vitamin K4.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate44 mcg
Choline20 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 80. The excerpt below is the record exactly as published.
OLIVE SAUCE One cup brown sauce, twenty-four stoned olives, one tablespoon sherry
Cook this with the app: pantry check, scaling, and the assistant.