Olive Sauce
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 65. The excerpt below is the record exactly as published.
Olive Sauce. Cover one dozen olives with boiling water, and let them stand for one hour on back of range. Wipe and remove the pits with sharp knife by paring them round and round. Add them to two cups of brown sauce
Cook this with the app: pantry check, scaling, and the assistant.