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Olive Sauce
From The household cook book, 1902
Serves 1
Good with roast duck or other game.
Presented as published in 1902. 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
836Calories
29 gProtein
29 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories836 kcal
Protein29 g
Carbohydrates29 g
Fiber8.3 g
Sugars0 g
Total Fat70 g
Saturated Fat6.8 g
Monounsaturated Fat23 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium4553 mg
Potassium850 mg
Calcium305 mg
Iron21 mg
Magnesium63 mg
Phosphorus295 mg
Zinc3.6 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A51 mcg
Vitamin E5 mg
Vitamin K4.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate89 mcg
Choline31 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.
OLIVE SAUCE. — Extract the salt from 1 doz. olives by soaking them "I hour in warm water; then pare them close to the stone, round and round, as you would an apple, to remove the stone. Then put the olive into ^ pint brown sauce
Cook this with the app: pantry check, scaling, and the assistant.