Olives en Ragout

Name: Olives en Ragout
Ingredients: eighteen or twenty fine olives; half a wineglassful of sherry; three or four drops of essence of anchovy; sufficient good stock to cover them

From The "Queen" cookery books: Entrees, 1901

Presented as published in 1901. 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

25Calories

3 gProtein

0 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories25 kcal

Protein3.5 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.3 g

Cholesterol10 mg

Sodium440 mg

Potassium65 mg

Calcium28 mg

Iron0.6 mg

Magnesium8.3 mg

Phosphorus30 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A1.4 mcg

Vitamin E0.4 mg

Vitamin K1.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)2.4 mg

Folate1.6 mcg

Choline10 mg

Caffeine0 mg

Water6 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 114. The excerpt below is the record exactly as published.

Olives en Ragout. — Turn or stone eighteen or twenty fine olives, put them into a pan with sufficient good stock to cover them, add half a wineglassful of sherry, three or four drops of essence of anchovy

Cook this with the app: pantry check, scaling, and the assistant.