Preserved Olives
From Gancel's culinary encyclopedia of modern cooking, 1920
Olives can also be stored in olive oil and garlic for added flavor.
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 222. The excerpt below is the record exactly as published.
Preserved Olives, green or ripe. Put 6 per cent of wood ashes and equal quantity of slack lime, let olives stand 48 hours, change the water ©very 24 hours for 10 days, then in the following pickled composition, which is: 12 quarts water, 1 pound coarse salt
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