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Olive Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
791Calories
12 gProtein
78 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories791 kcal
Protein12 g
Carbohydrates78 g
Fiber7.9 g
Sugars2.2 g
Total Fat37 g
Saturated Fat6.8 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.7 g
Cholesterol2.9 mg
Sodium7465 mg
Potassium435 mg
Calcium230 mg
Iron2.8 mg
Magnesium63 mg
Phosphorus213 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A44 mcg
Vitamin E6.9 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate35 mcg
Choline26 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 97. The excerpt below is the record exactly as published.
Olive sauce. Remove the stones from twenty-four green olives, cut the olives in two, and put in a casserole with a glass of sherry or Madeira wine, and boil until nearly dry. Then add one pint of brown gravy, season with salt and a little Cayenne pepper
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