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Olive Sauce
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
17Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories17 kcal
Protein0.3 g
Carbohydrates2 g
Fiber0.1 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium62 mg
Potassium3.3 mg
Calcium7.8 mg
Iron0.6 mg
Magnesium0.9 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0.9 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 36. The excerpt below is the record exactly as published.
OLIVE SAUCE Take one fourth cup of ripe olives, and after extracting the stones, chop fine. Stew for two or three hours in water enough to cover well. Brown together a little olive oil and flour, the same as for gravy. Strain through a colander, and add the stewed olives. Season with salt.
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