Olives Stuffed with Anchovies

Name: Olives Stuffed with Anchovies
Ingredients: Stone a dozen Spanish olives; wash and bone five anchovies; chopped onion; chopped parsley; season with a small quantity of cayenne pepper; Cut a few slices of bread; put a large piece of lard in a stewpan

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

123Calories

9 gProtein

15 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories123 kcal

Protein8.6 g

Carbohydrates15 g

Fiber0.7 g

Sugars1.6 g

Total Fat3 g

Saturated Fat0.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol17 mg

Sodium877 mg

Potassium144 mg

Calcium110 mg

Iron1.9 mg

Magnesium22 mg

Phosphorus84 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A2.4 mcg

Vitamin E0.7 mg

Vitamin K2.4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)5.4 mg

Folate2.6 mcg

Choline17 mg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 63. The excerpt below is the record exactly as published.

Olives StufFed with Anchovies. Stone a dozen Spanish olives ; wash and bone five anchovies, chop them finely, put them in a mortar with a moderate quantity each of chopped onion and parsley, pound them smoothly and season with a small quahtity of cayenne pepper. Fill the hollows of the olives left by the stones with the pounded mixture, Cut a few slices of bread and scoop a hollow in the center of each round ; put a large piece of lard in a stewpan

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