Olives for Garnish (Spanish Style)
From The national course in home economics, 1917
Serves 4
A garnish for roasts.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 281. The excerpt below is the record exactly as published.
OLIVES FOR GARNISH. (Spanish Style.) Select large olives, remove the stones from one-half cupful, by cutting them round and round in spiral shape so as to retain their shape. Put them in a saucepan, pour in some white stock
Cook this with the app: pantry check, scaling, and the assistant.