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Olive Sauce
From Kentucky receipt book, 1903
Serves 1
Extract of beef may be used instead of brown stock.
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 54. The excerpt below is the record exactly as published.
Olive Sauce. One coffee cup of brown stock, 1 dessertspoon each of chopped carrot and onion, 1 tablespoon of butter, 1 tablespoon of flour, 2 cloves, 14 stoned olives
Cook this with the app: pantry check, scaling, and the assistant.